The Weeknight Special: Mexican Chicken Casserole

by Robert Giles

We all know the feeling of Wednesday night with no idea of what to make for dinner. When it gets to the middle of the week everyone's brain is in a fog, but there are easy solutions where you don't have to sacrifice the little things to have a great dinner and wine combination.

I am southern born and raised, so if I know anything it is the great southern casserole. It's almost a way of life down here and I grew up with so many but this is the one that stuck with me. This is definitely loosely inspired by Mexican cuisine, but authenticity is not the goal. We just want easy, so here it is.

• 2 lb. shredded rotisserie chicken
• 1 10 ½ oz. can cream of chicken soup
• 1 10 ½ oz. can cream of mushroom soup
• 1 10 oz. can Rotel
• 1 11 oz. can of corn (Mexican style recommended)
• 1 15 oz. can of black beans
• 1 10 oz. can enchilada sauce
• 1 bag nacho cheese flavored tortilla chips
• 1 lb. shredded cheese (cheddar or Mexican blend)
• 2 Tbsp. chili powder
• 1 Tbsp. cumin powder
• 1 ½ tsp. oregano
• Salt and pepper to taste

1. Preheat oven to 375 and grease a 9x13 baking dish.
2. Drain and rinse the corn and black beans.
3. Combine all canned ingredients, chicken, spices, and 1/2 of the cheese in a large bowl.
4. Crush the chips and put half into the bottom of the baking dish, then dump in the chicken mixture. Cover with remaining chips and cheese.
5. Cover with aluminum foil and bake for 35 minutes. Uncover and bake an additional five minutes to brown the cheese.

That's it. A super simple recipe that won't go too far outside of your pantry staples. I generally like to pair this dinner with a couple of different wines. Ar Guentota Malbec is a wine rich with blackberry and spices that will play well with the earthy cumin and slight spice from the Rotel.

For a little splurge, I'll go with Ridge Three Valleys. The raspberry and fig notes are complimented by clove and structured tannins with a smooth long finish—a perfect partner to the richness and spice in the casserole.

Garnacha de Fuego is my choice for the quickest complimentary wine to grab for this weeknight special. Dark plum and cherry notes give way to light hints of pepper with smooth tannins and a long finish.

For a more festive dinner, you can always go with a traditional margarita or even as part of a tequila tasting. Any way you go, this is the quick weeknight meal that will always be a crowd pleaser. Next time a rough Wednesday has you down, throw this in the oven and try something different. Cheers.