El Paso Chicken

Name: El Paso Chicken
Cook time: P1H
Total time: P1H30M
Yield: 4
Cuisine: Mexican
Ingredients: salsa; cream cheese; enchilada sauce; chicken breast halves, boneless, skinless; rice

Yield

4 servings

Prep

30 min

Cook

60 min

Ready

90 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient
16	ounces	salsa chunky
3	ounces	cream cheese softened
10	ounces	enchilada sauce
4	each	chicken breast halves, boneless, skinless
2 ¼	cups	rice instant

Ingredients

Amount	Measure	Ingredient
462.4	ml/g	salsa chunky
86.7	ml/g	cream cheese softened
289	ml/g	enchilada sauce
4	each	chicken breast halves, boneless, skinless
532	ml	rice instant

Directions

Measure ½ 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 ½ cup sauce.

Stir in the rice and set aside.

Pound the chicken breast halves to about ½ inch thickness.

Spoon ¼ 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℉ (180℃) oven for 45 to 60 minutes or until chicken is done.