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EL PASO CHICKEN by www.country-cooking.com
16 ounces Salsa -- Old El Paso chunky
3 ounces Cream cheese -- softened
10 ounces Enchilada sauce -- Las Palmas
4 Chicken breast halves -- boneless
2 1/4 cups 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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