El Paso Chicken

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Title: El Paso Chicken
Categories: Chicken, Rice, Cheese, Casseroles, Mexican
Yield: 1 servings

16 oz Salsa; Old El Paso chunky
3 oz Cream cheese; softened
10 oz Enchilada sauce; Las Palmas
4 Chicken breast halves;
- boneless
2 1/4 c Rice; instant

Measure 1/2 cup salsa and drain. Beat together with cream cheese and
set aside. In a 11x7" baking dish, combine remaining salsa and
enchilada sauce; reserve 1/2 cup sauce. Stir in the rice and set
aside. Pound the chicken breast halves to about 1/2 inch thickness.
Spoon 1/4 of the cream cheese mix into the center of a chicken breast
half. Roll up and place seem side down on rice. Repeat with all the
breast halves. Pour reserved sauce over chicken. Bake in a preheated
350~ oven for 45-60 minutes or until chicken is done.

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