Shelly's Recipe

EL PASO CHICKEN - Easy

Category: Chicken

16 oz salsa
3 oz cream cheese, softened
10 oz enchilada sauce
4 boneless, skinless chicken breasts
2 1/4 cups instant rice

Measure 1/2 cup salsa and drain. Beat together with cream cheese; set aside.

In a baking dish, combine remaining salsa and enchilada sauce; reserve 1/2 cup sauce. Stir in the rice and pour into the baking dish; set aside.

Pound the chicken breasts to about 1/2 inch thickness. Spoon 1/4 of cream cheese mixture into center of each breast half and roll up and place seam-side down on top of the rice. Pour reserved sauce over chicken and bake at 350 for 45-60 minutes.