Aztec Enchiladas

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Aztec Enchiladas

Ingredients

  • 7 eggs
  • 2 tablespoons skim milk
  • 1 tablespoon chicken stock
  • 1 cup corn
  • 1/4 teaspoon chili powder
  • 4 eachs 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.

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