Spoon chili over individual bowls of rice and top each serving with sour cream, avocado and onion. Garnish with parsley sprig, if desired. For spicier,hotter flavor, increase chili powder to 1 tablespoon. To prevent avacado discoloring, toss in lemon juice. Shred chicken and flavor with salt, pepper and garlic.
Dip tortillas once in pan of hot oil to soften.
Bake at 350 degrees F for about hour or until cheese is completely melted. For extra spiciness, add a can of diced green chilis to the sauce. Mix flour, baking powder, and salt. Add warm water and mix. Dough should be soft but not sticky.