From the cookbook Laugh, Love, Cook, The collected recipes of Anne Buckner Tolbert
1 medium onion, chopped
2 cloves garlic, chopped
1 Tbsp olive oil
1 (4oz.) can green chilies, chopped
3 cups chicken, cooked and shredded
1 (10 oz.) can mild enchilada sauce
½ cup jalapeno jack cheese, shredded
(plus more to sprinkle on top)
1 package small flour tortillas, 10
1 cup half and half
Heat oven to 375 degrees. Saute onion and garlic in olive oil in a non-stick skillet over medium heat for about 5 minutes. Add green chilies, cooked chicken, and enchilada sauce and cook 2 more minutes. Stir in the ½ cup of cheese and remove from heat. Coat a 9 x 13 baking dish with cooking spray. Microwave the tortillas wrapped in damp paper towels for 1 minute. Dip each tortilla in water, shake off excess. Fill each tortilla with 1/3 cup chicken mix, roll up, and place seam side down in dish. Top with 1 cup half and half, sprinkle with shredded cheese, and bake for 10 minutes. Change oven to broil and broil for 5 minutes or until golden.
Last week James Tolbert brought me a copy of his late wife Anne Tolbert’s cookbook. He and Anne operated The Gathering Place restaurant for many years. Anne was known for being a great cook. She also shared her recipes with many on the Home Cooking Show that aired on local TV. After her passing, her daughter and sister compiled all of her recipes and published a cookbook to honor her and to make sure her recipes would live on and be enjoyed by many. Just as any cook would, I am enjoying going through it and deciding all of the recipes of Anne’s that I want to try. Thank you so much for sharing it with me Mr. Tolbert!