| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Chicken, Rice, Cheese, Casseroles, Mexican | 1 | Servings |
INGREDIENTS
| 16 | oz | Salsa; Old El Paso chunky |
| 3 | oz | Cream cheese; softened |
| 10 | oz | Enchilada sauce; Las Palmas |
| 4 | Chicken breast halves; boneless | |
| 2 1/4 | c | Rice; instant |
INSTRUCTIONS
Measure 1/2 cup salsa and drain. Beat together with cream cheese and set aside. In a 11x7" 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~ oven for 45-60 minutes or until chicken is done. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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