Heat oil to 365°F.
Cut tortillas into wedge shapes (or quarters). Fry in hot oil until lightly golden. Drain on paper towels and set aside covered with a cloth so they won't dry out and will stay warm.
Meanwhile, in a skillet, cook tomatoes and mash with coriander, chili pepper and onion. Add a few tablespoons of oil and fry until very hot. Reduce heat; add chicken broth.
Pour 1 tablespoon oil into a baking pan and line with 3 tortillas. Spread a layer of cream cheese, add a layer of chicken, then half of the sauce. Cover with the remaining tortillas, then repeat with a layer of cream cheese, chicken and sauce. Remove from oven and sprinkle with chopped boiled eggs before serving.
Bake at 325°F for 30 minutes.
From the Restaurant Embassy, Mexico City.
Submitted by: CM
