| sauce: 2 tbs. flour |
2 teaspoons |
n/a
|
|
| 2 tbs. olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 1 cup chicken broth |
1/3 cup |
$0.99 per 14 1/2 ounces
|
$0.19 |
| 4 oz. cream cheese |
1 1/3 oz |
$3.15 per 8 ounces
|
$0.53 |
| 1 cup shredded Monterey Jack cheese |
1/3 cup |
n/a
|
|
| 1 1/2 cups sour cream |
1/2 cup |
$2.65 per 16 ounces
|
$0.67 |
| 1/4 tsp. salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| filling: 1 small onion, chopped |
1/3 filling |
n/a
|
|
| 1 tbs. olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1-2 cloves garlic, minced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 lb. cooked, chopped shrimp |
5 1/3 oz |
$6.99 per pound
|
$2.33 |
| 2-3 cups shredded sharp cheddar cheese, or cheese of choice |
3/4 cup |
$6.99 per 32 ounces
|
$0.73 |
| toppings:1/2 cup shredded cheese of choice |
2 tablespoons |
n/a
|
|
| chopped cilantro |
1/3 cilantro |
$1.09 per cup
|
$0.05 |
| salsa verde or red enchilada sauce to drizzle on top |
1/3 salsa verde |
$3.49 per 16 ounces
|
$0.08 |
| Total per Serving |
$4.78 |
| Total Recipe |
$14.34 |
Suggestions?