YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minIngredients
Directions
Measure ½ cup 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 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.
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