Aztec enchiladas

Yield: 6 servings

Measure Ingredient
7 Eggs
2 tablespoons Skim milk
1 tablespoon Chicken stock
1 cup Corn
¼ teaspoon 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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