MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: El Paso Chicken
  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.
  
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