Prepare dip. Mash the avocado and combine with sour cream and lime juice. Make flau-tas. Shred chicken in in chunk form. Toss chicken, cheese, chilies, chili sauce in a bowl. Place tortillas on a flat surface and divide chicken mix evenly in a straight line just off center. Roll one edge of the tortilla over the filling and slightly under it. Roll it up and secure with toothpicks. Fry in oil on both sides until golden and crispy. Remove picks and serve immediately with dip.