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Enchilada Sauce

Make Mexican night any night with this quick and easy version.

Enchilada Sauce


  • 4 cups (960 ml) chicken broth
  • 2 Tablespoons (30 ml) extra virgin olive oil, optional
  • 2 Tablespoons red wine vinegar
  • 2 roma tomatoes, quartered
  • 1 garlic clove, peeled
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ⅓ cup (40 g) chili powder
  • 1 teaspoon (3 g) salt, optional
  • ½ cup (60 g) all-purpose flour


  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase to the highest speed.
  4. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.

Chef's Notes

This recipe can be reduced by half and made in smaller containers.

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