Baked Enchilada Pork Steaks

By carol gorman

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

Preparation

Step 1

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.