El Paso Chicken

Think of this as a Tex-Mex riff on chicken cordon bleu. Pounded chicken breasts get rolled around a filling of cream cheese beaten with drained chunky salsa, then bake seam-side down on a bed of instant rice swimming in enchilada sauce.

Draining the salsa before mixing it with the cream cheese is a small but critical step. Excess liquid thins out the filling so it leaks out during baking instead of staying tucked inside the roll. You want a thick, spreadable paste that holds its shape.

The rice cooks right in the dish, absorbing the enchilada sauce and all the juices from the chicken as everything bakes together. By the time the chicken is done, the rice underneath is fully cooked, saucy, and packed with flavor. One dish, one trip to the oven, and dinner is done.

Kitchen Tips

• Pound the chicken to an even ½ inch thickness. This makes the breasts flexible enough to roll without cracking and ensures even cooking.
• Place the rolls seam-side down so they don’t unravel during baking. The weight of the chicken keeps the seam sealed.
• Check at 45 minutes. Thinner breasts cook faster, and overcooked chicken dries out even with the sauce.
• Let it rest 5 minutes out of the oven before serving. The rice firms up slightly and the filling sets.

Variations

• Add shredded pepper jack cheese to the cream cheese filling for extra heat and melt.
• Use green enchilada sauce instead of red for a tangier, milder version.
• Top with sliced avocado and a squeeze of lime after baking for a fresh contrast.