Baked Enchilada Pork Steaks

• 1 lb. yuca (cassava), peeled, shredded
• 2 carrots, peeled, shredded Target 2 lb For $3.00 thru 02/06
• 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

1. Heat oven to 400F.
2. 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.
3. Top with meat, overlapping pieces if necessary.
4. Blend enchilada sauce, cream cheese and remaining dressing in blender until smooth; pour over meat.
5. Bake 18 to 20 min.
6. or until meat is done.
7. Top with peas and cheese; bake 5 min.
8. or until peas are heated through and cheese is melted.

carrots, italian dressing, pork blade, red enchilada sauce, philadelphia cream cheese, frozen peas, shredded monterey jack cheese

Taken from www.kraftrecipes.com/recipes/baked-enchilada-pork-steaks-94935.aspx (may not work)