Aztec Enchiladas

7 Eggs

2 tb Skim milk

1 tb Chicken stock

1 c Corn

1/4 ts 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 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. From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner