Title: El Paso Chicken
Categories: Chicken Rice Cheese Casserole Mexican
Yield: 1 Servings
| 16 | oz | Salsa; Old El Paso chunky |
| 3 | oz | Cream cheese; softened |
| 10 | oz | Enchilada sauce; Las Palmas |
| 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.