A really easy enchilada sauce can be made using Gebhardt's chile powder.
I use two tablespoons chile powder, two tablespoons lard or oil, two tablespoons Wondra flour. Melt the lard, add the chile powder and flour and add two cups water or chicken stock. Let it come to a boil and stir until thickened.
You can add tomato sauce and more water if desired.

Thank you, both of you! Lars, I would love your Yucatecan recipe as well, if you don't mind. And are you Norwegian, by chance? Lars is a very Norwegian name, I have several in my family. I was born and raised there! :)

Here is my recipe for Yucatecan style Chicken chili - it is very similar to Cochinita Pobil, but with chicken instead of pork:

Chicken Chili

6 chicken
thighs or 1 chicken

2 limes,
sliced

rinds of 2
lemons, sliced

2 oranges,
sliced (preferably green, but optional)

1 carrot,
chopped

2 bay
leaves

6 cups
water

2 onions,
cut in halves and divided

8 cloves
garlic

3 dried
Ancho chilies

2 dried
Pasilla chilies

4 dried
Guajillo chilies

1-2 dried
Cayenne Chilies (optional)

2 tbsp
oregano (divided)

1/3 cup
flour

2 tbsp
tomato paste

2 tbsp
Achiote paste

1-1/2 tbsp
vegetable soup base

1-1/2 tbsp
chicken or turkey soup base

cilantro,
for garnish

Wash the chicken and leave
whole or cut into pieces. Place the lemon, lime, and orange slices
in stockpot and add the chicken, carrot, bay leaves, and water. Add
one onion and the garlic cloves. Slit open all the chilies and
remove all seeds, and then add those to the pot, and bring to a boil
on high heat. Put 1 tablespoon of oregano in a tea ball or bouquet
garni and add to the pot. Reduce the heat to simmer and allow to
cook covered for 40 minutes, or one hour if using a whole chicken.

After one
hour, turn off heat and allow the pot to stand covered for about
20-30 minutes more while the chicken continues to cook. Retrieve all
the chilies and place in a small bowl with about 1/2 cup of cooking
liquid. If possible, remove some of the peeling; otherwise purée
them using a food processor or hand blender on low speed. Strain the
purée through a food mill to remove the skin, and reserve the
strained purée.

Strain off
the liquid from the stock pot and reserve.

When the
chicken is cool enough (you can refrigerate it at this point), remove
all the meat and reserve. Save the bones and discard the bay leaves.
Return everything else to the stock and boil for another hour with a
1/2 onion.

Strain the
stock and allow it to cool for a while. Then, using a fat separator,
divide the stock from the fat. Reserve the stock, which should be
about 4 cups or slightly more.

Mince the
remaining 1/2 onion. Add 1/3 cup of the skimmed fat to a large sauce
pan over high heat. When the fat is hot, add the 1/2 cup flour and
make a roux that is light brown or tan. Add the onion and cook about
1-2 minutes more, and then add 2 cups of reserved stock that has been
defatted. Stir to combine, and add the tomato paste, one tablespoon
of oregano, Achiote paste, and soup bases. Check for salt flavor and
add more soup base if necessary. Cook for about 5 minutes, or until
onions have cooked, and then purée with a stick blender (or food
processor and return to saucepan).

Chop the
reserved chicken meat and add to the saucepan with 1/4 cup of chili
paste that you have reserved (or about half of it). Stir to combine,
and serve with tortillas or rice.

*Note: You
will have approximately 2 cups of stock and 1/4 cup of chili paste
left over. This can be used to make a sauce for enchiladas or
tamales.

Here is my enchilada recipe, but I have not updated it for quite a while:

Yucatecan Style Chicken Enchiladas

1
pound cooked (preferably poached) chicken or turkey meat, chopped

2 tbsp
chicken fat (or combination of chicken fat, butter, olive oil)

1/4 cup
flour

1/2 onion,
finely chopped

2-3
Serrano peppers, minced (some seeds removed)

1 can
Ro-Tel tomatoes

2 tbsp
cumin

2 tbsp
chili powder

2 tsp
dried oregano

1 tsp
vegetable soup base

1 tsp
chicken soup base

2 tbsp
achiote paste (ground annatto seeds)

1 cup
chicken stock, as needed

14 corn
tortillas

If you
have poached your chicken meat, you will have a nice broth to use for
thinning the sauce later, and you will probably have chicken fat that
you can use for the roux. I poach the chicken the day before and
save the broth separately and extract the fat from the top of the
broth. Chop the meat and set aside. If you have bones, you can add
them to the broth and simmer for an hour or so.

Melt the
fat (or butter and oil) in a large saucepan, and add the flour to
make a roux. When the roux is a pale brown, add the minced onion and
cook a bit more so that the onion will become soft and the roux turns
a light brown. Then add the peppers and stir to combine. Add the
canned tomatoes, including all the liquid, and blend. Add the cumin,
chili powder, oregano, soup bases (in place of salt), and achiote
paste. Stir until blended. Reduce the heat and add sufficient
chicken stock or water to make a thick sauce. Using a stick blender,
purée until fairly smooth, or at least until tomato pieces are fully
incorporated – you may have some onion pieces that do not get
puréed, but this is okay. Remove about 1/3 of the sauce to reserve
and add the chopped chicken or turkey meat to the rest of the sauce.

Spoon
about 2-3 tbsp of the reserved sauce into a 6”x10” (or similar
size) baking dish, and spread fairly evenly, along the bottom and
sides. Heat the tortillas on a covered plate in the microwave, 30
seconds at a time, turning them and restacking them so that the
center ones are top and bottom. Once they are soft, spoon a bit of
chicken filling into a single tortilla, roll it into shape, and place
it in the baking dish. You can stack them tightly or else make two
loose layers. If you make two layers, put a bit of reserved sauce in
between the layers. At the end, add all remaining sauce to the top
and spread evenly. Add grated cheese, if desired.

Cover the
pan with foil and bake at 360° for 20 minutes, or until they are
hot.

I am not Norwegian, but I do have Swedish ancestry from my Prussian ancestors who colonized Prussia from Sweden. Lars is also fairly common in Germany, and my ancestors considered themselves German.

Lars

I have used this recipe for the sauce for enchiladas many times. It's easy to make and delicious and very TexMex.
Garden Vegetable Enchiladas
I originally came across it while looking for vegetarian recipes years ago and have used this sauce for beef, chicken, and (of course) veggie enchiladas over the years.

Wow, Lars, thank you so much for sharing it! One question: when you take the chilies out, you say to remove some of the peelings if possible. Do you mean the citrus peels, should I try to remove all of these and then pure them? I can't quite picture this part. Thanks again!

Great! Thank you lowspark!

The peelings are the chili peelings, which are very tough. All of the citrus is removed, and it is optional if you do not want a Yucatecan style chili. I made this a lot when I had an orange tree in my back yard, as I was able to get green oranges, which is traditional in Yucatan.

Passing the sauce/chili through a food mill or sieve will remove the chili skins.

Lars

OK, thanks!

It all sounds very yummy!

It sure does!