Pastel Azteca

Fry fillets both sides, with a little grease. Sprinkle with salt and pepper. Leave it to cool.

Cut tomatoes into small parts.

Chopped 2 cloves of garlic. Fry with shallot. Add the chopped tomatoes. Cook for 10-15 minutes.

Arrange tortillas in a dry pan. Fry on both sides until hard and crunchy. Be careful not to burn. Leave aside.

Add to tomatoes Taco sauce, mix thoroughly. Mixes with blender. Put aside 3-4 tablespoons of sauce and rest of sauce combine with chicken torn in small pieces.

Preheat oven to 180C/350F.

Peel the avocado. Mixes until creamy together with cream, remaining garlic and lemon juice. Season with salt and pepper.

On the bottom of the square baking dish of 14 cm diameter and a height of at least 5 cm, grease 1 heaping tablespoon of tomato sauce. Arrange first tortilla on it. Then on it put half of the chicken with tomatoes,and half of avocado mixture. Sprinkle generously with chopped coriander. Last layer consist of half of grated cheese. Repeat the step: tortilla, chicken, avocado, coriander. Then entire dish smear with tomato sauce and sprinkle with the rest of the cheese.

Bake 30 minutes. Before serving sprinkle with cilantro.