I had asked this question in another thread, but it was deleted by the powers on high.
I never use tomatoes in enchilada sauce. It's a chile sauce- not a tomato sauce.
My typical sauce (depending on the time of year) is dried ancho chilis toasted in a bare cast-iron skillet, then soaked. Add roasted whatever's in season, puree, strain through chinois to get the skins and the seeds, add spices and simmer.
But no tomatoes! Is this a common 'stretch' or shortcut?