Enchilada Sauce

Wash chilies throughly. Place in a large saucepan and cover generously with water. Cover and bring to a boil. Remove from heat and let stand 45 minutes or until softened. Drain chiles, reserving liquid. Pull off stems, slit open and rinse off seeds. Place chiles and 1 cup soaking liquid in blender and pureé. Sieve. Rinse blender with an additional 1 cup soaking liquid and pour over remaining pulp in sieve. Heat oil and garlic in a medium saucepan. When oil is fragrant with garlic, discard garlic. Stir in flour until mixture is smooth. Cook about 2 minutes. Add pureéd chile mixture and remaining ingredients. Bring to a boil: reduce heat. Cook and stir until slightly thickened. Taste and add more salt if needed.