From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.
Ending up with a lot of some random cultured food is an occupational hazard with this job. Case in point. I needed to do a run through in preparation to make a video for the website. Normally I make Fromage Blanc or a similar soft cheese before a big party (goes great with crackers and sundried tomatoes) but in this case, I didn’t really need the resulting cheese, just to run through the process.
After I got over the shock of remembering how much soft cheese a gallon of milk makes, I was left trying to figure out what to do with all of it. I tried to pawn it off on the babysitter (no luck), thought about freezing it (still might), and finally had an idea. What if I used it to make the enchiladas tonight?
I’ve been trying to be better about cooking more casserole type dishes and getting in the habit of making two of everything with one pan going in the freezer. I figure if I practice, maybe I’ll get better at the cooking ahead thing and have a freezer full of meals one of these days. That night’s agenda called for two big pans of beef enchiladas.
Here’s what I did.
- I spread each organic sprouted corn tortilla with a layer of Fromage Blanc, topped with refried beans, and seasoned grassfed ground beef.
- I rolled up the tortillas and topped with a generous amount of gluten-free enchilada sauce (which I’d randomly thrown together).
- Then, I finished it off with cheddar cheese and ta da! Beautiful creamy cheesy enchiladas!
I’m not sure whether to be proud or concerned I may have to plan a batch of Fromage Blanc prior to making enchiladas in the future. Something to worry about another day.
Want to try this? Click here for our step-by-step instructions for making Fromage Blanc. It’s really easy—perfect for a beginner!