This is the recipe I use for enchiladas, chilaquiles, lots of other things. It is just a basic Mexican chile sauce. This afternoon, I am cooking some chicken and chorizo together and will use the sauce again. You can use whatever mix of chiles you want - the guajillos are a little more picante, so if you want just flavor, not heat, you can use the ancho or pasilla chiles - they're not very hot. I think you can find them almost anywhere in the US these days. Tastes so fresh and spicy! The other thing that surprised me about enchiladas here is that they are never baked in a casserole in the oven. You dip the tortilla in the sauce, add the filling, roll it up and serve it. For cheese, there is really no exact equivalent of the queso fresco they use here...feta is closest, because it is crumbly and salty. Mexicans also use alot of manchego cheese, which is more like provolone. Never cheddar. But if that's what you like, why not?
Enchilada sauce rojo
6 dried chiles guajillos
3 dried chiles ancho or pasilla
3 or 4 roma tomatoes
2 cloves garlic
1 and ½ cups chicken broth (or tomato bullion if you can find it)
2 TBS oil (usually corn oil)
salt to taste
Toast the chiles by putting them in a hot fry pan for just a few minutes, pressing down and then turning them over to release their fragrance. This takes 1-2 minutes. Then let them cool, remove the stems, seeds and membranes and soak in hot water for 20 minutes. Meanwhile, peel the tomatoes and onion and cut into pieces.
Drain the chiles and transfer to a blender (this is probably the most important cooking tool in the Mexican kitchen!). Add the tomatoes, onion,, garlic and chicken stock and puree.
Heat the oil in a saucepan and add the pureed sauce. Simmer for 10 minutes over low heat and add salt to taste. Enjoy!