I found this recipe along with one for chicken enchiladas on a site called Isabel Eats, and boy was it good stuff.
I am ashamed to admit I have only cooked with dried chiles one other time. I don't know what my hangup was, but I am now fully enrolled.
This sauce is so simple that I wasn't sure what to expect. I had no easy access to Mexican chocolate - will fix that -- so substituted a similar quantity of Baker's semi-sweet with a pinch of cinnamon and the chocolate note in the sauce is wonderful.

https://www.isabeleats.com/aut...red-enchilada-sauce/

https://www.isabeleats.com/aut...red-enchilada-sauce/

I made enchilada sauce from scratch once, came out pretty good

Bill try some of "La Abuelas cocoa". Have you found a REASONABLE electrician yet?

Randy, will do, and no I have not found a reasonable electrician yet.

I always make my own Red sauce, no recipe, to taste each time using ground red chile most of the time.
Using Whole dried peppers and grinding them in sauce does make for a better flavor.

That is especially important in Posole!

Make our own out of New Mexico chili, dried boiled spun and drained thru cheese cloth, add a few seeds in mine, add garlic, oregano, cilantro. 10-15 onion..Chili Colarado, or Enchiladas. good on fried eggs for breakfast baked.