Wednesday - Baked Enchilada Pork Steaks 10/14

found at http://ow.ly/tqs9 courtesy of Love My Philly

Ingredients:
1 lb. yuca (cassava), peeled, shredded (I used Ore Ida frozen hash browns and it was great!)
2 medium 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
1 cup frozen peas
1 cup KRAFT Shredded Monterey Jack Cheese

Instructions:
PREHEAT oven to 400°F. Spray 13×9-inch baking pan with cooking spray. Add yuca, carrots and 1/4 cup of the dressing to pan; mix well. Spread evenly over bottom of pan. Top with steaks, overlapping steaks slightly.

PLACE enchilada sauce, cream cheese and remaining 1/4 cup dressing in blender; cover. Blend until smooth. Pour evenly over steaks.

BAKE 20 min. or until steaks are cooked through (160°F). Remove from oven; top with peas and cheese. Bake an additional 5 min. or until cheese is melted and peas are heated through.