Another Enchilada sauce for your fave recipes:

There's a version with chili powder and oil.  This is the version that I prefer to use.

4-6 dried peppers of choice, I use 1 chipotle, 2 ancho, 2 quajillo, and 1 mulato
3 cups of boiling hot water
2 tsp of salt
2 cloves of garlic
1/8 cup of good olive oil

Soak peppers in hot water.  With gloves on, remove from water and cut off the stem.  Make a slit and scrape out the seeds if you don't want it hot.  Usually, I just take off the stems.  Reserve a cup of the soaking water.  In a blender or food processor, add in the soaked peppers, reserved liquid, salt, garlic, and oil.  Blend till smooth.  Add fresh water if you want the consistency to be thinner. (I usually end up adding about 1/2 cup worth)  You might want to taste for salt but it should be plenty.   Add it to your favorite enchilada or chilaquiles dish.