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I have the great good fortune to have a part Mexican wife who makes her own like her grandmother taught her. Don't know that there is an actual recipe, and doubt she'd tell me what it is if there is. When she makes it she makes a very large quantity, and I can it myself. That way there's no ingredient(s) we don't want, no fillers or unpronounceable chemicals, just sauce. I know she uses dried dried Anchos and some others. No salt and I don't add any when I put it up.
For Verde sauce, tomatillo (green tomatoes gives a little kick), garlic and, usually dried Anaheims. I would say that making your own the way you want it and then canning it yourself will give you the best, most consistent result. Also, WAY cheaper than commercial sauces. And of course you can get your own anywhere.
If you're going to start with tomato sauce and add stuff, you might as well try a recipe for making your own sauce. This is the one I used to use: Ten Minute Enchilada Sauce Recipe - Allrecipes.com It doesn't need self-rising flour, regular will do fine.
I switched to making my sauce with dried peppers rather than chili powder because of allergies, and it's really the best that way, but it's more work.
That's the best recipe ever. I buy 5 pounds of Hatch chile powder off Amazon every year. Worth every penny.
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