6 tortillas
1/3 chicken, cooked
2 hard boiled eggs, chopped
1 cup chicken broth
4-5 fresh chives, minced
2 radishes, minced
1 onion, minced
1 stem coriander
1 green chili pepper, chopped
2 green tomatoes
about 1/4 cup oil
1 pkg. cream cheese
oil for deep frying

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