| 2 lbs. chicken breasts |
2 2/3 oz |
$3.49 per pound
|
$0.58 |
| 1 med. onion, minced |
0.08 onion |
$0.79 per pound
|
$0.02 |
| 1 med. carrot, thickly sliced |
0.08 carrot |
$1.49 per pound
|
$0.02 |
| 1 stalk celery, thickly sliced |
0.08 stalk |
$1.99 per pound
|
$0.01 |
| 1 bay leaf |
0.08 bay leaf |
$3.59 per 2 ounces
|
$0.35 |
| 1 (7 ounce.) can green chilies |
5/8 fl oz |
$1.99 per pound
|
$0.05 |
| 12-16 ounce. can tomatillos (Mexican green tomatoes) |
16 oz |
$1.99 per pound
|
$1.99 |
| 1 med. onion, cut in chunks |
0.08 onion |
$0.79 per pound
|
$0.02 |
| 2 cloves garlic, peeled |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1/4 c. minced cilantro |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 3 tbsp. vegetable oil |
3/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 1 c. chicken stock |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.05 |
| 12 corn tortillas, cut in strips |
1 corn tortillas |
$2.19 per 4 5/6 ounces
|
$0.46 |
| 1 pound Monterey Jack cheese, shredded |
1 1/3 oz |
n/a
|
|
| Avocado slices |
0.08 avocado |
$1.25 per item
|
$0.10 |
| Total per Serving |
$3.68 |
| Total Recipe |
$44.13 |
Suggestions?