Fry the chicken fillet with vegetable oil with salt, then add water and simmer over medium heat. Meanwhile, boil rice.
Peel onions and garlic, chop them and fry in vegetable oil. Add chopped tomatoes, hot pepper, salt and sugar to taste.
Heat tortillas on a dry pan and wrap them in foil.
Cut boiled chicken, salt and add dry garlic, cumin, oregano and hot pepper. Add corn.
Smear the cheese on a large grater and spread it on hot tortillas, then put chicken on cheese. Roll your tortillas.
Cover the bottom of an ovenproof pan with marinade and put tortillas in it. Sprinkle the tortillas with grated cheese and marinade and put in the oven for 10 minutes.
The finished dish is served with boiled rice and greens. Bon appetit!