Title: Aztec Enchiladas
Categories: 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

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