Aztec Enchiladascheese/eggs, mexican 7 eggs 2 tablespoon skim milk 1 tablespoon chicken stock 1 cup corn 1/4 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 |
