El Paso Chicken

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Time to Prepare this Recipe 90 minutes Prep: 30 minutes Cook: 60 minutes
Calories Per Serving and Nutrition Information 620 calories per serving view nutrition facts
# of servings this recipe makes 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 12.0g18%
 Saturated Fat 6.0g29%
 Trans Fat 0.0g
Cholesterol 97mg32%
Sodium 632mg26%
Total Carbohydrate 89.0g30%
 Dietary Fiber 3.0g10%
 Sugars 2.0g
Protein 37.0g74%
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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