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 of salsa and drain. Beat together with cream cheese and
set aside. In a 11x7 inch 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 degree oven for 45-60 minutes or until chicken is done.