INGREDIENTS
2
Chicken thighs
2
Garlic cloves
1/2
Onion
1/4 tsp
Oregano, dried
1
Pablano or anaheim pepper
4
Eggs
1
Salsa
1/4 tsp
Black pepper
1/2 tsp
Salt
1 tbsp
Canola oil
1/4 tsp
Cumin, ground
12
(6-inch) corn tortillas
2 cups
Milk
2 cups
Sargento 4 cheese mexican blend shredded cheese