Kindly requesting help with a recipe!

I miss my former local taqueria’s enchilada sauce deeply (I’m an American who lives in Europe now). I am looking for recipes that come close to it, or clues that point me in the right direction. As you can see in the photo, it’s not the typically bright red color I see in many recipes photos. For context, the taqueria is in Southern California.

I’d describe it as:
–Almost light brown in color
–A bit oily
–Velvety in texture
–Not super tomato forward (and no discernible dried chili flavor either)

If anyone knows the kind of sauce I’m talking about, and could point me in the right direction of how to make it, this expat would be so, so appreciative.