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Chicken Tortilla Casserole


shredded chicken, pinto beans and corn layered with corn tortillas, housemade tomatillo salsa and jack and cheddar cheese, served with pickled jalapenos, lime crema and green and red cabbage slaw with radish, carrots and cilantro lime vinaigrette


Casserole: Preheat oven to 375. Remove lid and cover with foil sprayed with non-stick spray. Bake for 30-40 minutes. Remove foil, bake additional 20 minutes until cheese is melted, edges are crispy, and sauce is bubbling. Insert knife into the center and remove. If knife blade feels cool it needs more time. Serve topped with lime crema. (Microwave: remove lid, cover with paper towel, heat 3-4 minutes.)

Slaw: Toss slaw with cilantro lime dressing to taste.

To freeze (casserole): Wrap container tightly with plastic wrap. Then wrap neatly with foil. Or vice versa. Either way, two layers is best. You want to keep air mostly out of contact with the food.

To reheat from frozen: Allow casserole to thaw in the refrigerator. This can take a day or so, or overnight. Then follow the instructions above.


Black pepper, cheddar and jack cheese, chicken, corn, corn tortillas, cotija cheese, pinto beans, salt, spices, tomatillo salsa (apple cider vinegar, brown sugar, chicken stock, chili powder, cumin, garlic, onions, paprika, salt, tomatillos)

Slaw (cabbage, carrots, radish), vinaigrette (black pepper, cilantro, garlic, lime juice, oil, salt, white vinegar)

Lime crema (lime juice, sour cream)

Pickled jalapenos

This meal is:

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