El paso chicken

Yield: 1 servings

Measure Ingredient
16 ounces Salsa; Old El Paso chunky
3 ounces Cream cheese; softened
10 ounces Enchilada sauce; Las Palmas
4 \N 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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