Jerk Chicken Casserole

I like to make meals that I can cook once and enjoy multiple times - and share with my neighbor.  This one fits that description nicely.  

1 Lb Boneless, Skinless Chicken (breast and/or thigh), cut into 1/2 inch cubes

1/4 Cup Jerk Seasoning

1 Tbl Vegetable Oil

2 Cans Black Beans, drained and rinsed

1 Can Mexicorn, drained

14.5 Oz Fire Roasted Diced Tomatoes

1/2 Tbl Minced Garlic

2 8 Oz cans Crushed Pineapple

Corn tortillas, cut in squares

2 Cups Shredded Monteray Jack OR PepperJack Cheese

Heat oven to 375 degrees.  Spray a lasagna pan with cooking spray (if you do not have a lasagna pan, use a 9 x 13 inch pan).

In a medium bowl, sprinkle chicken with jerk seasoning, toss to coat.  In a medium skillet, heat oil over medium high heat.  Add chick and cook until browned and no longer pink in center.  Stir in beans, corn, tomatoes, garlic and pineapple.  Cook until thoroughly heated.

Cover bottom of the baking dish with a layer of tortillas.  Top with 1/2 of the bean mixture and 1/3 of the cheese.  Repeat tortilla/bean/cheese layer.  Top with a layer of tortillas and cheese.  Cover with foil.

Bake 20 minutes.  Remove foil and cook an additional 15 minutes.

Remove from oven.  Let stand about 5 minutes, cut into 8 pieces and enjoy.