Aztec Enchiladas

Title: Aztec Enchiladas
Categories: Cheese/eggs, Mexican
Yield: 6 Servings

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

From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini