Total Cost for 2 Adults, 1 Kid (dinner, plus 3 adult leftover portions): $8.33
Ingredients & Prices
2 Tbsp Oil - $0.22 (but you don't have to use olive oil like I did, so it could be $0.03)
1/2 Large White Onion, Chopped very small - $0.28
2 ounces sliced mushrooms, chopped tiny tiny - $0.56
1/2 Green Pepper - minced - $0.34
2 cloves garlic, minced - $0.05
1 Jalapeno, half minced, half sliced - separated - $0.08
2 ounces shredded cheddar cheese - $0.45
2 Tbsp Sour Cream + as condiment - $0.12; $0.12 = $0.24
2 ounces Cream Cheese - $0.37
1 Cup leftover pork from the Rootbeer Pulled Pork Recipe or another pulled pork recipe - $2.00
12 Corn Tortillas - $0.43
1 Large Can Enchilada Sauce - $2.78
2 ounces Shredded cheddar cheese for topping - $0.45
Seasonings (Cumin, Salt & Pepper, Chili Powder as you choose) - $0.08
Mince and chop up all the veggies to save yourself some time later.
Heat oil in pan and add in veggies (only add in the jalapenos is everyone can handle 'em otherwise, save those for later). Saute over medium heat. Add in the cheeses and sour cream and stir a lot, low heat.
Continue stirring over low heat until nice and saucey.
Warm each tortilla up for ten seconds on each side in a very hot dry pan.
Fill each with some of the filling. I filled only half of mine with jalapenos, since they're way spicy, and my kids cannot handle them at all, and I have to add more sour cream than is healthy to eat 'em.
Roll 'em up and set them seam-side down in a metal 9 1/2 x 13 pan.
See the one that exploded? I didn't warm it up long enough. Make sure they're nice and soft.
Cover with the sauce.
Add shredded cheese and sliced jalapenos. I used the sliced jalapenos to mark which ones had jalapenos inside.
Bake for about 45 minutes at 350 degrees.
Ours went a little long because the husband's train was late, but man, look at that. YUM!