| 1/4c vegetable oil (I used organic canola) |
1 tablespoon |
$3.00 per 48 fluid ounces
|
$0.03 |
| 1/4c all-purpose flour |
1 tablespoon |
$2.99 per 5 pounds
|
$0.01 |
| 1/2tsp ground black pepper |
1/8 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 tsp sea salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1-1/2t sp powdered garlic |
3/8 teaspoon |
n/a
|
|
| 2 tsp ground cumin |
1/2 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.05 |
| 1/2 tsp dried oregano |
1/8 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 2Tablespoons chili powder |
1 1/2 teaspoons |
$5.29 per 2 1/2 ounces
|
$0.28 |
| 2 cups low-sodium chicken broth |
1/2 cup |
$1.19 per 14 1/2 ounces
|
$0.35 |
| 3-4 Tablespoons olive oil |
2 5/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.16 |
| 8 white corn tortillas |
2 corn tortillas |
$2.19 per 4 5/6 ounces
|
$0.91 |
| 3-½ cups shredded cheddar cheese (reserve 1/2 cup or so to top enchiladas) |
1/3 cup |
$6.99 per 32 ounces
|
$0.38 |
| 1 medium onion, diced |
1/4 onion |
$0.79 per pound
|
$0.05 |
| Total per Serving |
$2.26 |
| Total Recipe |
$9.04 |
Suggestions?