I guess I must make the "cheaty" version cuz I don't mess with dried peppers if I can help it. Just don't enjoy it. So I use a lot of powdered ancho, guajillo etc and toast it instead. My enchilada sauce has tomato sauce, broth (usually chicken), onion, garlic, jalepeno, ancho, a touch of cayenne or chipolte, coriander, cumin, mexi oregano, S &P, and cilantro all whirled in a blender. If it tastes a bit bitter I add a pinch of brown sugar. Can't think of the Mexican sugar that is in the shape of a cone. Starts with a P(inc????), a touch of that is yummy but I never have that around.