Title: Aztec Enchiladas
Yield: 6 Servings
|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