Aztec Enchiladas

Course : Cheeses
Serves: 6
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Ingredients:

7 large eggs
2 tablespoons skim milk
1 tablespoon chicken stock
1 cup corn
1/4 teaspoon chili powder
4 tortillas corn tortillas
1 medium sweet red pepper rings
1 bunch parsley sprigs
 

Preparation / 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.


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