Aztec Enchiladas

Ingredients

2 tablespoons Skim milk
1 tablespoon Chicken stock
1 cup Corn
1/4 teaspoon Chili powder
1 Parsley sprigs

Preparation

1
Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn.
2
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.

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Yield:

6.0 servings

Added:

Wednesday, December 9, 2009 - 1:39am

Creator:

Anonymous

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