Chicken Enchilada Bake with Butternut Squash & Black Beans
A delicious casserole combining tender chicken, sweet butternut squash, and hearty black beans, topped with seasoned baked crackers.
Ingredients
For the seasoning
- 1/2 cup vegetable oil
- 1 packet ranch dressing mix
- 1 teaspoon red pepper flakes Adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the base
- 1 box saltine crackers You may substitute with any preferred cracker type
- 1 box Ritz crackers
- 1 box Oyster crackers
- 1 box Late July crackers
Instructions
Preparation
- Preheat your oven to 250°F (121°C).
- In a large mixing bowl, combine the vegetable oil, ranch dressing mix, red pepper flakes, garlic powder, and onion powder.
- Add the crackers to the bowl and carefully toss to coat them evenly with the seasoning mixture.
- Spread the coated crackers in a single layer on a baking sheet.
Baking
- Bake in the preheated oven for about 15-20 minutes, stirring every 5 minutes to ensure even seasoning.
- Remove from the oven and let cool before serving.
Notes
This dish is perfect for family gatherings and can be customized based on dietary preferences. Store leftovers in the refrigerator for 3-4 days or freeze for longer storage.