Aztec Enchiladas

Photo: flickr user jeffk

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Yield:

6.0 servings

Added:

December 9, 2009

Creator:

Anonymous

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Ingredients

2 tablespoons Skim milk

1 tablespoon Chicken stock

1 cup Corn

1/4 teaspoon Chili powder

4 Corn tortillas

1 Sweet red pepper rings

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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