Aztec Enchiladasenchiladas 7.00 eggs 2.00 tablespoon skim milk 1.00 tablespoon chicken stock 1.00 cup corn 0.25 teaspoon chili powder 4.00 corn tortillas 1.00 sweet red pepper rings 1.00 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 |
