Aztec enchiladas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Eggs | |
| 2 | tablespoons | Skim milk |
| 1 | tablespoon | Chicken stock |
| 1 | cup | Corn |
| ¼ | teaspoon | Chili powder |
| 4 | Corn tortillas | |
| 1 | Sweet red pepper rings | |
| 1 | Parsley sprigs | |
Directions
Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat, stirring occasionally, until the eggs are set. Place one-fourth of mixture on each tortilla. Serve garnished with pepper rings and parsley sprigs, if desired.
From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner
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