7 eggs
2 tbsp skim milk
1 tbsp chicken stock
1 cup corn
1/4 tsp chili powder
4 corn tortillas
1 sweet red pepper rings
1 parsley sprigs
A Recipe for
Aztec Enchiladas
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
This Recipe for Aztec Enchiladas is one of thousands in the Recipes-to-go Ethnic Cookbook.
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
If you enjoy this Aztec Enchiladas Recipe - you should enjoy the recipe collections you can find on the websites below:
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
This is a recipe for Aztec Enchiladas from the recipe cookbook of Recipes-to-go (Ethnic)
An empty belly is the best cook. |
| Estonian Proverb |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
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
Serves: 6
Aztec Enchiladas Recipe brought to you by Recipes To-Go