Shred yuca and carrots to provide a flavorful base for this quick-cooking Baked Enchilada Pork Steaks Recipe. Try this pork steaks recipe this weekend.
What You Need
Original recipe yields 6 servings
1 lb. yuca (cassava), peeled, shredded
2 carrot s, peeled, shredded
1/2 cup KRAFT Zesty Italian Dressing, divided
6 thin boneless pork blade steak s (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
Add To Shopping List
Let's 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.
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 baking potatoes for the yuca.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.