I absolutely love dishes influenced by southwestern and Tex-Mex tastes, so you can imagine how excited I was to see this recipe from Thirty Handmade Days. This make-ahead meal is totally satisfying and easy to adapt for your family’s tastes, whether that’s upping the spice factor with a hotter salsa or subbing in a different type of cheese. Check it out!

You’ll Need:

– 1 can cream of chicken soup
– One 10 ounce can diced tomatoes with green chiles, undrained OR 1 cup salsa
– 12 small corn tortillas, cut into thin bite-size strips
– 3 cups cubed cooked chicken
– 1 cup shredded cheddar cheese
– 1/2 cup milk

How To:

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the soup, milk and undrained tomatoes or salsa in a bowl and set aside.
3. Sprinkle one-third of the tortilla strips over the bottom of an ungreased rectangular baking dish.
4. Layer half of the chicken over the tortilla strips.
5. Spoon half of the soup mixture evenly over top.
6. Repeat the tortilla, chicken and soup layers.
7. Sprinkle with the remaining tortilla strips and top with the cheddar cheese.
8. Bake, covered, for about 40 minutes, until bubbly.
9. Uncover and bake for about 5 minutes more, until the cheese is melted.

Dishes like this one were the first kind I learned how to make, and I always fall back on them when I’m out of ideas. What about you? Will you be adding this one to your recipe box? How would you adapt it for your family’s needs?