INGREDIENTS
2 tbsp
oil
1
medium onion (chopped)
2
garlic cloves (finely chopped)
Salt and freshly ground black pepper
2 tsp
chili powder
1 tsp
cumin
1 can
fire-roasted crushed tomatoes (14 ounces)
1/2 cup
chicken or beef stock
12
corn tortillas
3 tbsp
oil
4
scallions (chopped)
3 tbsp
cilantro leaves (finely chopped)
4 cups
shredded Monterey Jack cheese (divided)