Searching for Mr. Enchilada

There are very few taquerias that can satisfy my craving for Enchilada Gravy. This is not a tomatoey, runny mess. This is not a dark brown, thin, trickle. The best enchilada sauce is a gravy. It's viscous and thick, and congeals a bit when cold (which tells me there's fat in it). It has a meaty taste to it, though it's red in color, and absolutely smooth in texture.

Chabelas on Haight Street in SF had the best. They closed one day due to kitchen problems, and never reopened. Sigh.

Happy Burrito in Oakland has got something close. Very close. I'm afraid to ask for the recipe lest they haul out a 20-pound tin.

Anyone have a good enchilada gravy recipe?