If you're looking for authentic enchilada sauce, this recipe is a good cross between Mexican and American tastes. Cumin, oregano, and ancho chilies bring the Mexican flavor, while tomatoes add a tart layer that Americans have grown to love. You can make this red sauce as hot as you'd like. As it stands now, it's not too spicy but will give you a little bit of a sweat if you're not used to spicy food. If you want to take it up a notch (or five) use a total of four or six dried chilies while keeping the rest of the recipe the same. I love this recipe because it's the best of both worlds: It's familiar while encouraging folks to try new flavors. Consider this a "gateway sauce" for those that want to start exploring more authentic Mexican flavors without jumping cannonball-style into the pool.