| 4 x green onions sliced fine - separate the white from the green |
1 onions |
$1.09 per cup
|
$0.16 |
| 2 Tbsp. butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 1 c. heavy cream |
1/4 cup |
$3.89 per pint
|
$0.49 |
| 2 c. shredded Jack Cheese |
1/2 cup |
n/a
|
|
| 28 ounce can of Green Enchilada Sauce (If not found, recipe follows) |
7 fl oz |
$2.49 per 48 ounces
|
$0.38 |
| 2 med white onions coarsely minced. |
1/2 onions |
$0.79 per pound
|
$0.10 |
| 1/4 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 4 x smashed cloves of garlic |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 1/2 tsp cumin |
3/8 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.04 |
| 1 Tbsp. mild chile pwdr(to taste) |
3/4 teaspoon |
$1.09 per 4 ounces
|
$0.02 |
| 1 can (4 ounce) diced green chilies |
1 fl oz |
$1.99 per pound
|
$0.08 |
| 3 c. mild chicken broth Salt and pepper to taste |
3/4 cup |
$1.19 per 14 1/2 ounces
|
$0.52 |
| Total per Serving |
$2.07 |
| Total Recipe |
$8.27 |
Suggestions?