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  Recipe Home » Poultry » EL PASO CHICKEN
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  EL PASO CHICKEN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 258
Ingredients:
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
Instructions:
Measure 1/2 C. salsa and drain. Beat together with cream cheese and set aside. In a 11x7-inch baking dish, combine remaining salsa and enchilada sauce; reserve 1/2 C. 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.
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