Baked Enchilada Pork Steaks Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
• Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
• Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
• Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
• Bake 30 minutes in the preheated oven, or until hot and bubbly.