Aztec Enchiladas
Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | large |
eggs
|
|
| 2 | tablespoons |
milk, skim
|
|
| 1 | tablespoon |
chicken broth
|
|
| 1 | cup |
corn
|
|
| ¼ | teaspoon |
chili powder
|
|
| 4 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
sweet red bell peppers
rings |
*
|
| 1 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | large |
eggs
|
|
| 3E+1 | ml |
milk, skim
|
|
| 15 | ml |
chicken broth
|
|
| 237 | ml |
corn
|
|
| 1.3 | ml |
chili powder
|
|
| 4 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
sweet red bell peppers
rings |
*
|
| 1 | x |
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.
