3 tbsp. butter
1/4 c. flour
1/4 tsp. salt
1 c. chicken broth
1 tbsp. snipped parsley
1 tbsp. lemon juice
1 tsp. grated onion
Dash of paprika
Dash of ground nutmeg
1 1/2 c. chicken, finely diced and cooked
24 corn tortillas
2 ripe med. avocados
1/2 c. sour cream
1 tsp. lime juice
1/4 tsp. onion salt
10 drops hot pepper sauce

In saucepan, melt butter; blend in flour and salt. Add chicken broth. Cook and stir until mixture thickens. Add parsley, lemon juice, onion, paprika, nutmeg, and a dash of pepper. Stir in chicken; cool slightly. Place about 1 tablespoons chicken mixture on each tortilla. Roll up very tightly, securing with wooden picks. Fry in deep hot grease (350 degrees) 1 to 2 minutes. (May be made with flour tortillas and not fried). Spoon on Avocado sauce: Mashed avocados, stir in sour cream, lime juice, onion salt, and bottled hot pepper sauce.