Recipe#3419

Title: Aztec Enchiladas

rec.food.recipes archive

Yield: 4 servings
 7 eggs
 2 tablespoons skim milk
 1 tablespoon chicken stock
 1 cup corn
 1/4 teaspoon chili powder
 4 each corn tortillas
 1 sweet red pepper ring
 1 parsley sprig
 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.