Enchilada rojo salsa is what you want to enjoy on enchiladas. Enchilada Rojo Salsa is easy to make, you need a few simple ingredients you can get from your local produce department. I like to use this sauce on chicken enchiladas, simply fill corn tortillas with some cooked chicken breast, and top with Enchilada Rojo Salsa, and then top with cheese, and bake until the cheese is warm and bubbly.

Enchilada Rojo Salsa Recipe
Yield: 8 cups.
8 large Ancho chilies stemmed and seeded
1 small dried red chile stemmed and seeded
1 quart chicken stock
3 roma tomatoes, chopped
3 cloves garlic, chopped
1/2 cup onion, chopped
1 tablespoon light brown sugar
1 tablespoon vegetable oil
1 tablespoon cider vinegar
2 teaspoon ground cumin
2 teaspoon salt
1 teaspoon black pepper

In a sauce pan, combine all of the ingredients except for the cider vinegar and bring to a boil; boil for approximately 2 minutes. Cover, remove the heat and let stand for 10 minutes. Working in batches, puree the sauce in a blender. Transfer to a bowl and stir in the vinegar. The sauce can be refrigerated for up to 1 week.