El Paso Chicken

El Paso Chicken Recipe

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  • 16 oz
    salsa, chunky
  • 3 oz
    cream cheese, softened
  • 10 oz
    enchilada sauce
  • 4
    boneless, skinless chicken breasts
  • 2.25 c
    rice, instant

How to Make El Paso Chicken


  1. Measure 1/2 cup salsa and drain; beat together with cream cheese and set aside.
  2. In a 11x7" baking dish, combine remaining salsa and enchilada sauce; reserve 1/2 cup sauce.
  3. Stir in the rice and set aside.
  4. Pound the chicken breast halves to about 1/2 inch thickness.
  5. 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.
  6. Pour reserved sauce over chicken.
  7. Bake in a preheated 350 oven for 45-60 minutes or until chicken is done.

Printable Recipe Card

About El Paso Chicken

Course/Dish: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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