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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.
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From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner
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From: Dawn Hart Date: Friday, 21-Feb-97 08:12 Am
Your Aztec Enchiladas is ready. Buon appetito!
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