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LOCATION: Recipes >> Mexican >> Enchiladas 14

Print this Recipe    Enchiladas 14

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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