Chicken Enchilada Casserole

Edited to add: I'm posting this one again because I added pictures. Like I said in the original post ... it's not the most aesthetically pleasing casserole when on the plate, but it sure is delicious!

For this one, I took the ingredients from one recipe and combined them with the method for a different recipe. And, it was a huge hit with my family ... seriously, we ate the whole pan even though we probably shouldn't have done so. That's why there aren't any pictures ... um, I didn't know it would be so good, and then it was gone before I thought to get pictures. Plus, it's not the most aesthetically pleasing casserole ... so, just trust me, it's really yummy!

CHICKEN ENCHILADA CASSEROLE

What you need:
2 cups chicken, cooked and diced
1 pkg. chicken taco seasoning
1/2 to 1 cup water
2 1/2 cups shredded cheese, divided
2 cans cream of chicken soup
1 (16 oz.) carton sour cream
5-6 flour tortillas, cut into strips or rectangles (also try with corn or wheat, yum!)

How you do it:
Cook together chicken, taco seasoning and water in pan on medium heat to cook off liquid. When liquid is almost gone, pour chicken into bowl and mix together with 1/2 cup cheese, cream of chicken soup and sour cream. Spray a 9x13-inch baking dish. Layer 1/2 of tortillas, 1 cup cheese, and 1/2 of chicken mixture. Repeat layers. Bake at 350° for 25-30 minutes, or until bubbly. Let stand for 10 minutes before serving.

How you freeze it:
Before casserole is combined, line pan with lightly sprayed foil. Be sure to extend foil over the handles or short ends of the pan to help with easy removal. Assemble casserole. Place in freezer until frozen. Remove from pan, cover top with lightly sprayed foil, place in 2 gallon freezer bag. When ready to cook, place casserole in pan and let thaw in refrigerator overnight. Place directly in oven, then turn on oven to 350° and bake for 45 minutes. Let stand for 10 minutes before serving.

Marinated Grilled Steak

This picture really doesn't do this any good ... but, trust me this was fantastic!

MARINATED GRILLED STEAK

What you need:

Steak (I used around 5.5 lbs. top sirloin)
3 cloves garlic, minced
1 pkg. fajita seasoning
1 pkg. McCormick Grill Mates Montreal Steak seasoning
1 pkg. Italian dressing mix
1 can Sprite
1/4 cup Worcestershire sauce

How you do it:

Trim steak of any fat you don't want. Slice steak into strips about 1/2-inch thick. Be sure to cut cross-grain ... this tenderizes the meat so your teeth don't have to. In a gallon-size Ziploc bag, mix together garlic, and seasoning packets. Pour in Sprite and Worcestershire sauce. Shake to blend together. Add steak strips. Seal bag removing air as best as you can. Massage the steak for about 30 seconds. Place in fridge for at least six hours. Remove bag and massage steak every hour if possible. Heat grill and place steak on grill at low heat. Grill for about 3-5 minutes each side.