Cream Cheese Chicken & Rice

6 boneless skinless chicken breasts
1 Jar Salsa (thick & chunky)
2 (8oz) Cream Cheese, softened
1 (29oz) can Enchilada Sauce
3 C. Instant Rice, uncooked

Make the Meal:
Preheat over to 350*.
In large freezer bag, use a meat tenderizer to flatten chicken breasts to 1/4" thickness.
Measure 3/4 C. drained Salsa and beat with Cream Cheese.
Divide mixture into flattened chicken breasts.
Roll stuffed breasts up like you would a tortilla.
Place breasts in 9x13 baking dish.
Set aside 1/2 C. salsa.
Mix remaining salsa and enchilada sauce.
Stir uncooked rice into enchilada sauce mixture.
Pour rice into 9x13 dish around chicken.
Pour remaining 1/2 c. salsa on top.
Bake at 350* for 45 minutes, or until cooked throughly.



Enjoy!