Aztec Enchiladas

• 7 large eggs
• 2 tablespoons milk, skim
• 1 tablespoon chicken broth
• 1 cup corn
• 1/4 teaspoon chili powder
• 4 each corn tortillas (6-inch)
• 1 x sweet red bell peppers rings
• 1 x parsley sprigs

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

eggs, milk, chicken broth, corn, chili powder, corn tortillas, sweet red bell peppers rings, parsley sprigs

Taken from recipeland.com/recipe/v/aztec-enchiladas-4354 (may not work)