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Baked Enchilada Pork Steaks
Baked Enchilada Pork Steaks

Baked Enchilada Pork Steaks

35 Min(s)
10 Min(s) Prep
25 Min(s) Cook
Get great flavor when you cook these Baked Enchilada Pork Steaks. Peeled yuca and red enchilada sauce turn boneless pork blade steaks into something special in this delicious Baked Enchilada Pork Steaks recipe.
What You Need
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6 servings
Original recipe yields 6 servings
1 lb. yuca (cassava), peeled, shredded
2 carrots, peeled, shredded
1/2 cup KRAFT Lite 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 Neufchatel Cheese, cubed
1 cup frozen peas
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
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Let's Make It
1
Heat oven to 400°F.
2
Place yuca, carrots and 1/4 cup dressing in 13x9-inch pan sprayed with cooking spray; mix well. Spread evenly on bottom of pan. Top with steaks, overlapping steaks slightly.
3
Blend enchilada sauce, Neufchatel and remaining dressing in blender until smooth. Pour over steaks.
4
Bake 20 min. or until steaks are done (160°F). Remove from oven; top with peas and cheese. Bake 5 min. or until cheese is melted and peas are heated through.
Kitchen Tips
Tip 1
Substitute
Substitute potatoes for the yuca.
Tip 2
Serving Suggestion
Serve with your favorite steamed vegetable.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 540mg
23%
Total Carbohydrates 18g
7%
Dietary Fibers 5g
18%
Sugars 4g
8%
Protein 22g
44%
Vitamin A
220%
Vitamin C
15%
Calcium
25%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* 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.
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