Aztec Enchiladas Recipe
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Serving Size
Ingredients:
| 7 |
Eggs
|
| 2 tb |
Skim milk
|
| 1 tb | Chicken stock |
| 1 c | Corn |
| 1/4ts | Chili powder |
| 4 | Corn tortillas |
| 1 | Sweet red pepper rings |
| 1 | Parsley sprigs |
Directions:
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.