Roasted Chicken Verde Enchiladas with Spanish Rice and Black Beans
After a season of slowing down, we can’t tell you how good it feels to be back in the kitchen cooking for you again 💛 As we come back into a Wednesday dinner rhythm this summer, we wanted our first menu back to feel comforting, flavorful, and worth gathering around the table for. This week, we’re serving Roasted Chicken Verde Enchiladas smothered in our scratch-made verde sauce. Paired with savory Spanish rice and slow-simmered black beans, this is the kind of meal that brings a little warmth, a little comfort, and a whole lot of joy to the middle of the week. We’ve missed serving you, and we’re so excited to be back.
The Main Thing
Roasted Chicken Verde Enchiladas
Soft tortillas filled with tender, slow-roasted chicken and creamy cheese, then rolled and smothered in our scratch-made verde sauce. 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 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 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:
- Wednesday - Leander 5-5:15pm & Cedar Park 5:30-5:45pm
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 5/24/26-5/30/26 to make sure you're on the list!