Does anyone know how to make that thick light orangegish
enchilada sauce served in so many restaurants? I don't mean
the deep red spicy kind, but the light orangey mild kind.
The darkening as well as the spice may come from the chili powder and
cumin you use. Shop for the lightest chili powder, or use some two or
three years old and reduce or eliminate the cumin and you may get a
lighter milder sauce. I don't know if you'd call it enchilada sauce.
Unripe tomatoes may also help. Bleck!