El Paso Chicken

90 minutes Prep: 30 minutes Cook: 60 minutes

620 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

16	ounces	salsa	chunky
3	ounces	cream cheese	softened
10	ounces	enchilada sauce
4	each	chicken breast halves, boneless and skinless
2 1/4	cups	rice	instant

Directions

Measure 1/2 cup 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 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 F oven for 45-60 minutes or until chicken is done.

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Nutrition Facts

Serving Size 293g

Amount per Serving

Calories 620 17% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 97mg	32%
Sodium 632mg	26%
Total Carbohydrate 89.0g	30%
Dietary Fiber 3.0g	10%
Sugars 2.0g
Protein 37.0g	74%

Vitamin A	18%		Vitamin C	3%
Calcium	8%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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