I've linked below to my favorite enchilada sauce recipe. I like it because it's fairly mild but can be made hotter. My younger son doesn't like hot stuff so I don't add in as much chili powder as this calls for but if I were to want it hotter, I could add in some additional heat easily.

Unfortunately it won't help you, though, because it doesn't call for tomatoes.

Here is a link that might be useful: garden vegetable enchiladas from epicurious

Any enchilada sauce I have ever eaten or seen the recipe for doesn't contain tomatoes.
I suppose you could make salsa, but I like it better un frozen....and your tomatoes will keep in a can very well.
Linda C

I have found some recipes to try. Thanks for your replies.

Teresa

Hi,

I know you found some recipes, but this is really easy and tastes great, so I thought I would add it.

2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder

Combine all ingredients in saucepan. Heat and keep warm until needed.

I know you found one, but I thought I'd share this one anyway. It's not authentic, but we like it - make it spicier by using the hot tomato sauce.

Becky

* Exported from MasterCook *

Enchilada Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces tomato sauce
1 1/2 cups water
2 tablespoons cornstarch
1 1/2 tablespoons chili powder
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 teaspoon salt

Combine all ingredients in saucepan, mixing well. Cook and stir over medium
heat until thickened.
Makes 2 ½ cups

- - - - - - - - - - - - - - - - - - -

These both look good! Thank you!

Teresa