Categories: Chicken, Rice, Cheese, Casseroles, Mexican 
      Yield: 1 servings 
  
     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 
  
  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.