Tortilla

Does anyone know how to make homemade enchilada sauce using the dry red chiles you find in supermarkets?

I had a friend whose family would frequently make "flat" enchiladas and homemade sauce. They were so good. Before then, I was only used to rolled enchiladas. This sauce was bright red and liquidy-smooth. What they do is place a flat soft corn tortilla, then a layer of refried beans and pour sauce, then another layer and so on and so on....like a stack of pancakes. I think they were from Chihuahua, Mexico. Does anyone know how to make that? Help me make my own. Thank you so much!

Public Comments

1. Here is one that I use:
   
   
   
   http://www.mealsmatter.org/recipes-meals/recipe/7956
2. Texas Enchilada Sauce
   
   
   
   Ingredients-
   
   2 (6.5 ounce) cans tomato sauce
   
   1 (28 ounce) can crushed tomatoes
   
   1/3 cup chili powder
   
   1 tablespoon dried oregano
   
   1 teaspoon paprika
   
   2 teaspoons ground cumin
   
   2 teaspoons ground black pepper
   
   1/4 teaspoon salt
   
   1 clove garlic, minced
   
   1 tablespoon butter
   
   1 onion, minced
   
   1 green bell pepper, chopped
   
   
   
   Preparation-
   
   In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.
   
   Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally. Stir in bell pepper and cook 10 more minutes.