Aztec enchiladas
Yield: 6 servings
Ingredients:
- 7 Eggs 1/4 ts Chili powder
- 2 tb Skim milk 4 Corn tortillas
- 1 tb Chicken stock 1 Sweet red pepper rings
- 1 c Corn 1 Parsley sprigs
Instructions:
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
