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 11×7″ 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.