Aztec Enchiladas
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 |
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