• 1 (10 or 12.5 oz.) can Chicken in Water, drained
• 3/4 cup shredded queso quesadilla cheese (mild mexican white cheese)
• 1/4 cup diced green chilies
• 3/4 cup green chili sauce
• 8 four tortillas
• 16 toothpicks for securing

Dip:

• 1 very ripe avocado, halved, pitted and flesh removed
• 1 (4 oz.) container sour cream
• 2 tbsp. lime juice

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.