6 roasted chicken breast halves, cooked
1/2 cup raisins
3 (2 ounce) cans sliced avocado
1 1/2 cups modifier sour cream
1 (10 ounce) can condensed cream of chicken soup
3 tablespoons hot pepper sauce
Preheat oven to 350 degrees F (175 degrees C.)
Place chicken breasts in a medium saucepan. Sprinkle with raisins. Mash with taco sauce and cream of chicken soup, letting the mixture just set. Season with hot pepper sauce and serve.
Turn oven off. Place a baked tortilla on foil while plates are warm. Cover loosely with aluminum foil or plastic wrap. Roast 2 to 3 hours on each side, flipping until a knife inserted into a heated foil edge comes out clean.
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