Aztec Enchiladas
Ingredients
- 7 eggs
- 2 tablespoon skim milk
- 1 tablespoon chicken stock
- 1 cup corn
- 1/4 teaspoon chili powder
- 4 each corn tortillas
- 1 sweet red pepper ring
- 1 parsley sprig
Instructions
Yield: 4 servings. 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.