Enchilada, hungarian version

 Ingredients:

• 1 bottle of enchilada sauce
• 1 chicken breast
• 1/2 of 1 tinned sweet corn
• 1/2 of 1 tinned red beans
• onions
• 2 cloves of garlic
• oil, salt, mexico grill seasoning
• 8 round tortillas
• grated cheese to taste

Fry the onions in the oil for a bit, then add the sliced chicken breast, add salt and cover it so that the frozen chicken melts and cooks. Remove the cover when ready, add the seasoning, and frizzle it. Add the beans, the smashed garlic, and the corn with the half of the bottle of sauce. Let it cook for a bit and then take it off the heat. Let it cool for a couple of minutes. Get a tortilla, and put some of the filling in it, roll it up and put it into a bigger ovenproof dish. Go on like this until you run out of tortillas or space in the dish. Put the remaining half of the sauce onto the tortillas, and sprinkle the cheese on it. Chives freshly cut from the garden can make a serious effect on the taste:) It needs ten minutes at 200 degrees to go golden and then you can serve it inmediately.