Well, I don’t know what else to call it!  That huge pot of chicken thighs I cooked for New Year’s went through a couple of incarnations (tacos, burritos, fajitas) before being frozen.  I knew I’d have to come up with something completely different or my family would mutiny.  Since I had a couple dozen corn tortillas and lots more Kraft shredded cheese, a germ of an idea was planted – Mexican lasagna!

I poured a coating of the cilantro oil on the bottom of the pan and lined it with tortillas, then added the chicken, cheese, corn and tortillas in alternating layers, sprinkling in some of the cilantro oil.   Top layer was the shredded cheddar cheese.  The cilantro oil came from BlogHer; it’s made from cottonseed oil and it’s good enough for me to buy!

So that’s it! I covered it tightly in foil and placed in a 350º oven for over an hour.  Since the chicken was already cooked, it’s just a matter of melting the cheese and allowing all the flavors to meld.

And here’s PITA enjoying her second helping!  She’s not thrilled that I interrupted her while eating/reading (she’s working through the Alton Brown series), which explains “The Look.”