6 tbsp. butter
1/2 tsp. salt
1 c. milk
2 tbsp. parsley
1/2 c. flour
1 c. chicken broth
1 tbsp. lemon juice
2 tsp. onion
Dash paprika, nutmeg, pepper
1 pkg. chicken breasts, cooked and chopped
12 corn tortillas

Melt butter, blend in flour slowly. Add broth and milk, cook and stir until thickens. Add lemon juice, parsley, onion, paprika, nutmeg and pepper. Add chicken. Fill each softened tortilla with 3 tablespoons chicken mixture. roll up and hold with toothpick and put in pan with 2 inches of hot oil. When crisp, serve with guacamole on top.