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Main dishes

Baked Enchilada Pork Steaks

Baked Enchilada Pork Steaks  recipe
photo by:kraft
Shredded yucca and carrots provide a flavorful base for these quick-cooking pork steaks. Topped with enchilada sauce and cheese, this saucy one-pan dish is perfect for a f...read more
time
prep:
25 min
total:
45 min
servings
total:
6 servings
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What You Need

1
lb.  yuca (cassava), peeled, shredded
2
 carrots, peeled, shredded
1/2
cup  KRAFT Zesty Italian Dressing, divided
6
 thin boneless pork blade steaks (1-1/2 lb.)
1
can   (10 oz.) red enchilada sauce
4
oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1
cup  frozen peas
1
cup  KRAFT Shredded Monterey Jack Cheese

Make It

HEAT oven to 400°F.

COMBINE yuca, carrots and 1/4 cup dressing in 13x9-inch pan sprayed with cooking spray; spread to form even layer on bottom of pan. Top with meat, overlapping pieces if necessary.

BLEND enchilada sauce, cream cheese and remaining dressing in blender until smooth; pour over meat.

BAKE 18 to 20 min. or until meat is done. Top with peas and cheese; bake 5 min. or until peas are heated through and cheese is melted.

Kraft Kitchens Tips

Healthy Living
Save 50 calories and 7g of fat, including 3g of sat fat, per serving by preparing with KRAFT Lite Zesty Italian Dressing, PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.
Substitute
Substitute baking potatoes for the yuca.
K:51798v0E:94935

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