INGREDIENTS
12 6-inches
corn tortillas
2 tbsp
olive oil
1/3 cup
onion
2 cloves
garlic
1/4 tsp
salt
1/4 tsp
ground pepper
1/2 tsp
ground cumin
1/4 tsp
ground coriander
8 oz
roasted hatch chiles
1 cup
vegetable stock
1 tbsp
flour
6 oz
tomatoes
2 tbsp
cilantro
1 cup
corn kernels
8 oz
cheddar cheese
4
eggs