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.
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