El Paso Chicken

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

45-60 minutes or until chicken is done.

MMMMM