Aztec Enchiladas

Title:
Aztec Enchiladas

Yield:
6 Servings

Categories:
Mexican




Ingredients:





     7    Eggs


     2 tb Skim milk


     1 tb Chicken stock


     1 c  Corn


   1/4 ts Chili powder


     4    Corn tortillas


     1    Sweet red pepper rings


     1    Parsley sprigs






 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.


 


 From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini