Aztec Enchiladas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
7: Eggs,
2 tbsp: Skim milk,
1 tbsp: Chicken stock,
1 cup: Corn,
1/4 tsp: Chili powder,
4: Corn tortillas,
1: Sweet red pepper rings,
1: Parsley sprigs,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp