Light Layered Jerk Chicken Fiesta Bake
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"Super Bowl jerk chicken deconstruction"
Serves General - Serves 24 | Prep Time 35 PT35M | Cook Time 30 PT1H5M | Finger FoodWhy I Love This Recipe
Tortilla chips were created from tortilla scraps, making them both a delightful treat and an inventive way to eliminate food waste.
Ingredients You'll Need
20 jerk chicken thighs and breasts (deboned and shredded)
1.5 cups shredded cheddar cheese
1.5 cups shredded mozzarella cheese
1/2 cup cream cheese, softened
3/4 cup sour cream
3/4 cup salsa, medium heat
1/4 cup finely diced red onion
1/4 cup minced cilantro leaves
12-15 corn tortillas
1 teaspoon smoked paprika (optional for garnish)
1 can (15 oz) black beans, drained and rinsed
3/4 cup corn kernels
1.5 cups enchilada sauce or tomato sauce
Directions
Preheat the oven to 375°F (190°C).
In a bowl, mix shredded jerk chicken, cream cheese, sour cream, salsa, black beans, and corn.
Spread a light layer of enchilada or tomato sauce on the bottom of a greased baking dish.
Arrange a single layer of 4 corn tortillas over the sauce.
Top with half of the chicken mixture, followed by a sprinkle of cheddar and mozzarella cheese.
Add another layer, using enchilada sauce, tortillas, the remaining chicken mixture, and more cheese.
Finish with a top layer of sauce, tortillas, and a generous amount of cheese.
Cover with foil and bake for 25–30 minutes. Remove foil and bake for another 5–10 minutes until the top is bubbly and golden.
Allow to rest for 5 minutes, then garnish with diced red onion, minced cilantro, and a dash of smoked paprika.
Cut into portions and serve with additional sour cream on the side if desired.
Pairs Well With
Pairs well with a refreshing ginger beer or a light lager.
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