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
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
Heat oven to 400°F.
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.
Blend enchilada sauce, Neufchatel and remaining dressing in blender until smooth. Pour over steaks.
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.
Substitute potatoes for the yuca.
Serve with your favorite steamed vegetable.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 5g
* 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.