Quality chile powders for sauce, ie: enchilada sauce or base for chile con carne are ok when in a rush, but nothing can beat home made chile sauce from dry red chile pods. It's so simple yet results in a silky flavorful sauce that can't be replicated with powders. Toss a dozen or more large dried pods, and half dozen garlic cloves in pot with couple cups of water, steam good for 15 minutes, run thru blender and strain, that's it. Red chile sauce suitable for any Mexican dish that requires it. Hard to go back to powder after using the real deal, although for chilaquiles in the morning, one of my favorites, I do use the powder for expediency.
