What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Quinoa, 6 oz$0.20/oz typical | 6 oz | $1.20Typical price |
 | Broth, 12 oz$0.07/oz typical | 12 oz | $0.87Typical price |
 | Chicken breast, 1 lb$3.49/lb typical | 1 lb | $3.49Typical price |
 | Canned beans, 14 oz$0.09/oz typical | 14 oz | $1.26Typical price |
 | Cheddar and shredded cheese, 8 oz$0.30/oz typical | 8 oz | $2.40Typical price |
 | Tortillas, 10$0.30 each typical | 10 | $3.00Typical price |
 | Fresh tomatoes, 1.75 lb$1.99/lb typical | 1.75 lb | $3.48Typical price |
 | Onions, 0.2 lb$1.29/lb typical | 0.2 lb | $0.26Typical price |
 | Garlic, 0.25$0.75 each typical | 0.25 | $0.22Typical price |
 | Poblano and other fresh chiles, 1$0.60 each typical | 1 | $0.60Typical price |
| Total for the servings shown | $18.44 | ||
Swaps
- Swap chicken breast for chicken thighsabout $1.20/lb less at typical prices
- Swap onions for red onionsabout $0.20/lb more at typical prices
- Swap cheddar and shredded cheese for mozzarellaabout the same price
- Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices
Pantry staples you likely have
Dried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends
Not included in the cost.
- 50 minstart to table
- Mediumdifficulty
- 10servings as written
- $typical cost tier
Typical price
$1.84 per serving$7.37 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 cup uncooked quinoa
- 1 1/2 cups chicken or vegetable broth
- 1 lb boneless skinless chicken breasts
- 1 cans (14 oz) black beans
- 2 cups shredded cheese
- 10 10-inch flour tortillas
- 1 cans (28 oz) tomatoes
- 3 tbsp chili powder
- 3 tbsp taco or southwestern seasoning
- 1/2 onion
- 3 cloves garlic
- 1 jalapeno
- 1/2 tsp salt (optional)
Steps
- Cook the quinoa in the broth in a covered saucepan for 15 minutes, then let it stand for 5 minutes.
- Cook the chicken in a lightly oiled skillet over medium heat for 10 to 12 minutes, until it reaches 165 F.
- Cook the onion, garlic, jalapeno, tomatoes, chili powder, taco seasoning, salt, and 1 cup enchilada sauce in the skillet for 8 minutes.
- Stir in the quinoa and drained beans, then shred the cooked chicken into the mixture.
- Fill and roll the tortillas, place them in a greased 9-by-13-inch baking dish, and cover with the remaining enchilada sauce and cheese.
- Bake at 375 F for 15 minutes, until the cheese melts and the filling is hot.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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