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Aztec Enchiladas Recipe

(recipe, Matthew Barker)


  1. 7 Eggs
  2. 2 Tbsp. Skim milk
  3. 1 Tbsp. Chicken stock
  4. 1 cup Whole-kernel corn
  5. ΒΌ tsp. Chili powder
  6. 4 Corn tortillas
  7. 1 Sweet red pepper rings
  8. Parsley sprigs


  1. Beat the eggs, whisk in milk.
  2. Heat stock in large skillet and add the corn. Cook 2 to 3 minutes.
  3. Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat, stirring occasionally, until the eggs are set.
  4. Place some mixture on each tortilla. Serve garnished with pepper rings and parsley sprigs, if desired.