Steak and Rice Enchiladas

I'm on a real Mexican kick, apparently. I've had the tamales, the Mexicanized shakshuka, that burrito wrap thing and the green chili enchiladas all within the past couple weeks. And that's just the stuff I've posted, I've made a couple things that I didn't get pictures of. Hope you're all not sick of it, we've got one more to go.

Enchiladas have an awesome stew-like kind of vibe in that you can use them to finish off all kinds of leftovers. When I made these I had a chunk of steak leftover from fajitas, two tortillas and some leftover rice pilaf so I figured I'd just whip something up with those. So I took those, some chunks of cheese, diced red onion, green chilies, some Mexican seasonings and mixed them up. Noodles was curious about what I was doing when I brought the bowl of filling over to the window for better light, but none of it was for her. Heh. I made a quick enchilada sauce with an eight ounce can of tomato sauce (I love those things), garlic, onion and some adobo seasoning and spread a bit on the bottom of a little casserole dish I have. Then I filled the tortillas up with lots of filling (no point in screwing around), rolled them up and dropped them in. The rest of the sauce on top, a goodly amount of cheese, some time in the oven and that's that. It came out pretty good, but the sauce needs a little work so I don't feel too bad about not having a recipe. I actually have been looking for a good red enchilada sauce, anyone have one they especially like and want to share?