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

Cooking Instructions

Measure 1/2 C. salsa and drain. Beat together with cream cheese and set aside. In a 11×7-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.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)