El paso chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.