LOCATION: Recipes >> Mexican >> Enchiladas 14
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Enchiladas 14
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Aztec Enchiladas
Yield: 4 servings
7 eggs
2 tablespoons 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
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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