What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Heavy cream, 4.25 oz$0.22/oz typical | 4.25 oz | $0.91Typical price |
 | Sandwich bread, a little$2.49 each typical | a little | $0.22Typical price |
 | Poblano and other fresh chiles, 4$0.60 each typical | 4 | $2.40Typical price |
 | Onions, 0.15 lb$1.29/lb typical | 0.15 lb | $0.20Typical price |
 | Nuts and seeds, 2.25 oz$0.70/oz typical | 2.25 oz | $1.57Typical price |
 | Tortillas, 12$0.30 each typical | 12 | $3.60Typical price |
 | Chicken breast, 0.5 lb$3.49/lb typical | 0.5 lb | $1.75Typical price |
 | Romaine and salad greens, 0.5$2.49 each typical | 0.5 | $1.00Typical price |
 | Swiss, 1 oz$0.40/oz typical | 1 oz | $0.40Typical price |
 | Radishes, 0.4 lb$1.99/lb typical | 0.4 lb | $0.75Typical price |
| Total for the servings shown | $13.22 | ||
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 heavy cream for evaporatedabout $0.08/oz less at typical prices
- Swap tortillas for pitaabout $0.25/each more at typical prices
Pantry staples you likely have
Olive and cooking oilSalt and pepper
Not included in the cost.
- 43 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
Typical price
$3.30 per serving$13.22 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
- 1/2 cup milk & 1/4 cup cream
- 1 1/2 mexican bolillo or french baguette
- 4 poblano peppers
- 1/2 cup white onion
- 1/2 cup roasted peanuts
- 4 tbsp vegetable oil
- salt and pepper to taste (optional)
- 12 corn tortillas
- 1 chicken breast
- 2 cups romaine lettuce
- 1/4 cup cotija chesse or 1/3 crumbling cheese
- 4 radishes
Steps
- Heat the oven to 450 F and roast the poblanos on a baking sheet for 12 to 15 minutes, turning once.
- Cook the chicken in 2 tablespoons oil in a skillet over medium heat for 10 to 12 minutes, until it reaches 165 F.
- Cook the onion in the skillet with the remaining oil until soft, about 3 minutes.
- Peel the poblanos and blend them with the onion, bread, peanuts, milk, cream, salt, and pepper.
- Soften the tortillas, fill them with shredded chicken, and place them seam-side down in a lightly oiled 9-by-13-inch baking dish.
- Pour the poblano sauce over the enchiladas, sprinkle with cotija, and bake at 450 F for 10 minutes; serve with lettuce and radishes.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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