|16 ounces||Salsa; Old El Paso chunky|
|3 ounces||Cream cheese; softened|
|10 ounces||Enchilada sauce; Las Palmas|
|4||Chicken breast halves; boneless|
|2¼ cup||Rice; instant|
Measure ½ cup salsa and drain. Beat together with cream cheese and set aside. In a 11x7" baking dish, combine remaining salsa and enchilada sauce; reserve ½ cup sauce. Stir in the rice and set aside. Pound the chicken breast halves to about ½ inch thickness.
Spoon ¼ 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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