This is a great recipe for a huge batch of delicious enchilada sauce. It will freeze quite well so feel free to throw a few portions in the freezer. Yum!
Anchos will give you all the flavor you need in this enchilada sauce, but feel free to add in some Guajillo or New Mexican chilis.
Take a taste of the chilis' soaking liquid. If you like the flavor you can use some of the soaking liquid in your sauces. If, like me, you think it tastes bitter then using stock to liquefy your sauces is a better option.
To roast the dried chilis I typically throw them in a 400F oven for 1-2 minutes for convenience. Alternatively, you can flash roast them on a hot skillet for 15-30 seconds.
To freeze the sauce, I find it easiest to freeze it in jars without the lid on. Once frozen you can cap it, just be sure to leave a bit of headroom as it will expand as it freezes.