Roasted Chicken Verde Enchiladas with Spanish Rice and Black Beans
After a cozy pause for the holidays, we’re officially back in the kitchen and kicking off the new year the best way we know how... with a comforting, flavor-packed menu made from scratch. The pots are simmering, the ovens are on, and this first menu of the year is all about easing back into routine with something warm, familiar, and deeply satisfying. These Chicken Verde Enchiladas bring bold, slow-roasted flavor and plenty of comfort to the table. It's the kind of meal that makes coming home feel easy and delicious again.
The Main Thing
Roasted Chicken Verde Enchiladas
Soft corn tortillas are filled with tender, slow-roasted chicken and creamy Monterey Jack cheese, then rolled and smothered in our scratch-made verde sauce. The sauce starts with roasted poblanos, Hatch chiles, and jalapeños, blended with garlic and onions for layers of smoky heat and bright, fresh flavor. Baked until bubbly and finished just right, these enchiladas strike the perfect balance of comforting, zesty, and deeply satisfying.
This Week, Two Sides…
Spanish Rice with Cilantro & Achiote
Fluffy long-grain rice simmered in a savory tomato base and seasoned with achiote sazon for warmth and color. Finished with fresh cilantro, this classic side brings just the right amount of richness and spice to round out the plate.
Black Beans with Green Chiles, Cotija & Fresh Pico
Slow-simmered black beans cooked until tender with mild green chiles for subtle heat and depth. Topped with crumbled cotija cheese and fresh pico de gallo for a bright, salty finish that complements every bite of enchilada.
Serves 4, generously
Pickup options:
- Tuesday - Leander 5-5:15pm & Cedar Park 5:30-5:45pm
- Wednesday - Leander 5-5:15pm & Round Rock 5:45-6pm
- Thursday - Leander 5 - 5:15pm
How to Order
- Sign up for a weekly subscription anytime to get on the list for this meal. If you're ordering one time, you can checkout online between 12/28/25 - 1/3/26 to make sure you're on the list!