Easy El Paso Chicken
16 oz Salsa
3 oz Cream cheese; softened
10 oz Enchilada sauce
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 350~ oven for 45-60 minutes or until chicken is done.