Smart-Choice 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 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

1. Heat oven to 400F.
2. Place yuca, carrots and 1/4 cup dressing in 13x9-inch pan sprayed with cooking spray; mix well.
3. Spread evenly on bottom of pan.
4. Top with steaks, overlapping steaks slightly.
5. Blend enchilada sauce, Neufchatel and remaining dressing in blender until smooth.
6. Pour over steaks.
7. Bake 20 min.
8. or until steaks are done (160F).
9. Remove from oven; top with peas and cheese.
10. Bake 5 min.
11. or until cheese is melted and peas are heated through.

carrots, italian dressing, pork blade, red enchilada sauce, frozen peas, milk

Taken from www.kraftrecipes.com/recipes/smart-choice-baked-enchilada-pork-steaks-149053.aspx (may not work)