← All recipes

Enchiladas 14

A mexican recipe for Enchiladas 14, made with Skim Milk, Chicken Stock, and Chili Powder. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Beat the eggs, whisk in milk.

2. 2

   Heat stock in large skillet and add the corn.

3. 3

   Cook 2 to 3 minutes.

4. 4

   Stir in the eggs and sprinkle with chili powder.

5. 5

   Cook over low-medium heat, stirring occasionally, until the eggs are set.

6. 6

   Place one-fourth of mixture on each tortilla.

7. 7

   Serve garnished with pepper rings and parsley sprigs, if desired.