Thinking of you, Roberto.

The greatest Chicken Enchilada's ever made

1. Buy and roast chicken leg quarters. The dark meat has more flavor and is moister.
2. Peel the chicken off the bone when it's cold and dice.
3. Pick some young cilantro off the "bush" outside, strip it off the stems and dice it, too.
4. Dice up one red pepper, two plum tomatoes and half a yellow onion.
5. Put the vegetables in a cast iron skillet with the cilantro and some olive oil and salt. Sautee
6. Stir in about two tablespoons of low-fat cream cheese to thicken.
7. Toss in two chopped garlic cloves right at the end.

8. Fry stale corn tortillas on a tortilla griddle sprayed with olive oil from your pump sprayer - the name of which escapes me.
9. Roll the filling into the enchiladas and cover with remainder of filling.
10. Bury in warm, mild enchilada sauce and sprinkle with grated mozzerella or monteray jack cheese.

11. Serve with rice steamed with cilantro oil and an ice-cold glass of Limeade.