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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 extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 2 medium (260 g) roma tomatoes
  • 1 small garlic clove
  • ½ teaspoon dried oregano
  • ½ teaspoon cumin powder
  • ⅓ cup (40 g) chili powder
  • 1 teaspoon salt, optional
  • ½ cup (60 g) all-purpose flour


  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed, blend for 6 - 7 minutes or until heavy steam escapes from the vented lid.

Chef's Notes

This recipe can be reduced in half and used in smaller containers.

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