Chicken Enchiladas

Ingredients · for 4 (scales to your household)

• 1 tbsp Canola oil $0.05
• 1 Onion, finely chopped $0.60
• 1 Garlic clove, minced $0.03
• 1 Jalapeno, finely chopped $0.07
• 1/4 tsp Chili powder $0.03
• 28 oz Whole tomatoes in puree $3.11
• 1/2 tsp Salt $0.03
• 1/4 tsp Ground pepper $0.03
• 1 tsp Fresh lime juice $0.07
• 8 Corn tortillas $3.29
• 1 lb Shredded cooked chicken, skin removed $4.54
• 4 cups Monterey Jack cheese, shredded $6.77
• 2 tbsp Pickled jalapenos, minced $0.24

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeno, and chili powder; cook until onion is translucent, 8 minutes.
2. Add tomatoes and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, gently crushing tomatoes with a wooden spoon, until sauce is thickened, 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing.
3. Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Divide chicken, 3 cups cheese, and pickled jalapenos among tortillas; roll tightly. Place seam sides down in a 9-by-13-inch baking dish.
4. When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more.

Per serving