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 11×7″ 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.