On 2014-04-03, Steve Freides > wrote:

> Am I headed in the right direction.....

Basically, yes.

My late mother-in-law learned to cook Mexican food from a Hell's Angel
who was born and raised in Sonora Mexico. He would make his by
putting ground dried red chile (CA, NM, or ancho) powder in water
until it reconsituted into a thick sauce, then dip the corn tortillas
in that water/chile sauce jes before filling and wrapping. Messy, but
the best enchiladas ever.

nb