Measure half cup salsa and drain. Beat together with cream cheese and set aside. In a 11x7 inch baking dish, combine remaining salsa and enchilada sauce; reserve half cup sauce. Stir in the rice and set aside. Pound the chicken breast halves to about 1 cm thickness. Spoon quarter 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 180ºC oven for 45-60 minutes or until chicken is done.