cream cheese, softened
boneless, skinless chicken breasts
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.