| 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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