Now, I'll jump back to the Enchiladas. More specifically, the sauce.
I prepare the guajillo or ancho chile the same way I mentioned above. I use about 15 to 20 dried chilies in a sauce pan about a 2 gallon, just cover the chilies with water. Then after I've cooked the chilies to mush - around a couple hours on a medium boil. I strain out seed, membrane, chili skin and begin to cook down the liquid into a thicker sauce. I get it to a strong simmer to get the liquid down to half, then I lower it a bit for the last half.
It's after I strain out the chili remains that I add my spice. I like to get brown cumin seed and gently roast/sautee in a little oil for about 15 minutes or until the seed is tender enough to crush easily with a utensil. For about 3 cups of cooked down sauce I use about 1 tablespoon of cumin seed and the same of oil.
Crush the seed after roasting and add this to your chili enchi-sauce. Sometimes I cook a couple cloves of minced garlic along with the cumin seed.
I mostly taste-test while cooking, so I add spices as I desire after I've added the cumin and garlic.
Other spices I've used in enchilada sauce is onion powder, chili powder (but that's essentially what the ancho is), salt, black pepper, any variety of overtly hot peppers that would even cause the devil himself to repent from the heat
I recently tried a new spice for me called "Harissa" seasoning, an ethnic North-African mix of spices. This particular brand I bought contained many of the obvious chili style mix, it's everything I already mentioned. And while this one spice doesn't list it, it tastes like it has cumin in it as well. I guess it would be one of the "other natural spices". This Harissa "cumin" taste that I detect is different somehow from regular brown cumin. I wonder if it uses the 'black' cumin that grows around India, and East Asian, North Africa, and New Orleans gumbo (just kidding).
I like my sauce to coat any spoon and not run off, but more like molasses. Then after all those wonderful flavors have simmered together long enough to blend well, I get another skillet of hot oil (lately it was grape-seed oil), about a pinky deep, and get ready to move fast. Another pair of hands is a wonderful thing.