1 jar (16 oz.) Thick 'n Chunky salsa
1 (6 oz.) cream cheese, softened
1 can (10 oz.) Enchilada sauce
4 boneless, skinless chicken breasts
2 1/2 c. instant rice.

Measure 1/2 cup salsa, drain well. In small bowl beat together salsa and cream cheese; set aside. In 11x 7 x 2 inch baking dish, combine remaining salsa and enchilada sauce; reserve 1/2 cup sauce. Stir in rice; set aside. Place chicken breasts between two pieces of plastic wrap and pound to 1/2 inch thickness. Remove plastic wrap, spoon 1/4 cream cheese mix into center of each breast; roll up and place seam side down on rice. Pour reserved sauce over chicken. Bake in preheated oven at 350 degrees for 45 to 60 minutes until chicken is done.