Aztec Enchiladas
By: Anonymous
Published: Wednesday, December 9, 2009 - 1:39am

Ingredients




7 Eggs
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.