Authentic Red Enchiladas with Homemade Ancho Rojo Sauce

The red enchilada sauce most people buy in a can is about to become the thing you make from scratch, every single time.

This fun virtual Mexican cooking class is built around one thing: the sauce. Authentic red enchiladas have been a cornerstone of Mexican home cooking for centuries, and the ancho rojo sauce is what separates the real version from everything else you have tasted.

Jody and Kirstie walk you through the entire process from dried chilies up. You will learn how to toast and rehydrate dried ancho chilies, how to build their deep, smoky flavour without bitterness, and how to blend a rojo sauce that coats every enchilada properly. You will fill and roll the chicken enchiladas, sauce them correctly, and understand exactly why each step produces the result it does.

The fixins' bring the full plate together. A bright jalapeno-onion salsa, cool sour cream, shredded cheese, crisp lettuce, and sliced radishes round out a meal that looks like it took all day and comes together faster than you think.

You will leave knowing how to make a sauce most home cooks never attempt, and you will reach for it every time enchiladas are on the table.

The best part? This recipe makes double the sauce, so you can easily whip up another batch! 

Recipes covered (serves 4)
Chicken Enchiladas
Ancho Rojo Sauce (class makes enough for 2 batches!) 
Jalapeno-Onion Salsa
Fixins': shredded cheese, sour cream, lettuce, radishes

Enjoy an evening with two Red Seal chefs, a full recording, and every recipe sent to your inbox.