Recipe - Aztec Enchiladas

7 Eggs
2 tablespoon Skim milk
1 tablespoon Chicken stock
1 cup Corn
One fourth 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 lowmedium heat, stirring occasionally, until the eggs are set. Place
onefourth 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