Turkey breast with sun dried tomatoes and chili

This absolutely improvised turkey breast "stew" was made together with the above detailed rustic rosemary bread. I can't figure out why these dishes are always the best, the ones that you didn't even plan on making... Well, all the more reason to just cook all the time :)

Ingredients, serves 2

• 40 dkgs of turkey breast fillet
• 1 can of chopped tomatoes
• 5-6 sun dried tomatoes
• half a can of sweet corn
• 1 teaspoon of chili powder
• 2 teaspoons of ground cumin
• 1 onion chopped fine
• 3 cloves of garlic
• a bit of mexican seasoning

Chop the onions fine and start frying them in a bit of oil, they have to be brown. Meanwhile you can cut the turkey breast in smaller pieces, and then if the onions are done, add the meat. Cover it with a lid for 15 minutes and then remove the lid. Fry it until there isn't any water left under it. Add the seasoning and keep cooking it. Then you can add the tomatoes and the sweet corn, cook for another 5 minutes. If it's too sour, you can add a tiny bit of sweetener or sugar.

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.