Add all of the Cilantro Lime Crema ingredients to a blender and blend until smooth.
Pour the crema into a small bowl, cover and refrigerate until ready to serve.
In a medium sized bowl, whisk together the eggs, milk, green chiles, salt, pepper and hot sauce.
Heat a medium sized skillet sprayed with cooking spray over medium-low heat.
Pour in the egg mixture and stir constantly with a rubber spatula until desired doneness.
Remove from heat and stir in the shredded cheese until melted.
Divide the filling evenly into 4 warmed corn tortillas and top with cilantro lime crema.
Serve immediately and enjoy!