Best Baked Enchilada Pork Steaks Recipes

BAKED ENCHILADA PORK STEAKS RECIPE

Baked Enchilada Pork Steaks Recipe image

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.

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

BAKED ENCHILADA PORK STEAKS

Baked Enchilada Pork Steaks image

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.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 540 mg, Carbohydrate 18 g, Fiber 5 g, Sugar 4 g, Protein 22 g