Sometimes used canned, but here is a quick homemade version:
Heat a couple of tablespoons of oil. Add 2 Tablespoons flour and stil until mixed. Then add red chile powder (1/4 cup+ depending on your taste). Add salt and garlic salt, and cumin to taste. Then slowly add 2 cups water, stirring continually until correct consistency. Simmer 10 minutes. If this taste is too strong, you can add a little tomato sauce.
Natives here make the sauce by boiling the red chiles, putting in blender, etc. I skip that step and just used the dried red chile. Here you can get it mild or hot and even get it from Chimayo.
As for 'white' enchilada sauce, never heard of it. I know about green chile enchilada sauce and a white Alfredo type sauce (not mexican). Hope this helps.
