Yes, I will frequently use this recipe, swapping out whatever dried chiles we have in the cupboard. The only difference is that I decrease the amount of salt and spices. For tamales, the quart of sauce will be spread out to up to four dozen pieces. For enchiladas, on the other hand, the sauce may be spread to only 18 pieces. I usually reduce the spices in this recipe to one teaspoon each instead of one tablespoon.