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Aztec Enchiladas Recipe
(recipe, Matthew Barker)
Ingredients
- 7 Eggs
- 2 Tbsp. Skim milk
- 1 Tbsp. Chicken stock
- 1 cup Whole-kernel corn
- ΒΌ tsp. Chili powder
- 4 Corn tortillas
- 1 Sweet red pepper rings
- Parsley sprigs
Steps
- 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 some mixture on each tortilla. Serve garnished with pepper rings and parsley sprigs, if desired.