i havent tried it yet but my mom makes the best homemade enchalada sauce....this was how she gave me the recipe over the phone (it may need to be adjusted)
1 tablespoon butter,oil, grease, melted (mom said that she uses real butter, i would assume margarine would work)
2 tablespoons flour (mom uses all purpose, but i would think whatever flour you have on hand works too)
2-3 tablespoons chile powder
1/2 teaspoon cayanne pepper
make a "rue" (kinda like a gravy start)
slowly add in 3 cups of chicken broth about a 1/4 cup at a time...
soak your tortillas in the sauce for a minute or so, fill with your filling of choice, top with remaining sauce, sprinkle cheese on top, bake covered 375 for 45 minutes
mom told me she was stuck in a chicken rut, so she always stuffs hers with a mix of chicken, motzerella and cheddar cheeses and sliced black olives....she told me she boils the chicken till it shreds, then dumps it into a colander, and rinses it......when i asked her if she used the chicken broth the chicken was boiled in, she said "no, i just use the bullion cubes" ..........then she seemed kinda surprised when i told her, that she could have used it and that she had wasted a bunch of good chicken broth.......she said next time she would try an save it to use....