Caribbean Casserole

1 pound chicken, cooked in crockpot and shredded
1/2 cup bottled Caribbean jerk marinade
1 Tablespoon oil
1 teaspoon jerk seasoning (optional)
1 can diced tomatoes
1 teaspoon minced garlic
1 1/2 cups frozen corn
2 cans black beans, drained and rinsed
1 can crushed pineapple, drained
7 corn tortillas, cut in wedges
2 cups shredded Jack cheese

Marinate shredded chicken in Caribbean marinade at least one hour.

Combine chicken and marinade with jerk seasoning, garlic and tomatoes; heat in large skillet until warmed through. Stir in corn, black beans and pineapple; cook 5 minutes or until thickened.

Coat 2 1/2-quart baking dish with cooking spray. Arrange 1/4 of the tortillas on the bottom, top with 1/4 of the chicken mixture and 1/4 of the cheese. Repeat 3 times, ending with cheese.

Cover and bake in a 375F oven for 20 minutes or until hot and cheese is melted.