My Recipes

Title: El Paso Chicken

User: nnss

Yield: 1 servings

Categories: mexican, rice, casseroles, cheese, chicken

amount unit name
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
350~ oven for 45-60 minutes or until chicken is done.


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