I make enchiladas pretty often (like these pumpkin ones or these butternut squash ones but usually just cheese and onion), and I used to make them with normal salsa. Then I started using bottled enchilada sauce. Now I've graduated to homemade! It's so easy that it's something you might as well just make yourself and doctor to your own taste. Also, it keeps well in the freezer.
The enchiladas I made this time are pretty much exactly like the pumpkin ones I posted about, except I mixed the pumpkin with cream cheese in a saucepan first to make a creamier (if a bit less healthy) filling. I had it for lunch with leftover paella!