​Uncorked Kitchen Summer Kids Cooking Camps

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Summer time at Uncorked Kitchen is my favorite time of year! Hi! Chef Liz here, I am the Children’s Program Director at Uncorked Kitchen. I oversee all recipes, menus and programming for ages 3-17. Working for Uncorked is my dream job! I get to mix teaching kids, learning exciting culinary techniques, and cooking every day!

What to Expect at Our Cooking Camp for Kids

Our summer kids cooking camps are such an amazing experience. Watching the kids come in on day one, unsure of their abilities, nervous, and all together a little unconfident; to cooking with them on day five is unreal! They have so much respect for the dishes they are producing, their confidence in the kitchen is through the roof, and their love for food is abundantly present.

We also have a ton of fun! The kids, as well as the chefs, are learning something new every day. We are learning basics like knife skills and making stock to more immersed and complex tasks such as how to make risotto or deep fry arancini!

My Favorite Kids Cooking Camp Theme

One of my favorite kids cooking camp weeks is American Road Trip. We spend the week “visiting” different parts of the United States and cooking different region’s hometown dishes! One of the days I enjoy most is Texas BBQ, when we create dishes such as Fried Pickles, Banana Cream Pie in a Jar, Sloppy Joe Grilled Cheese with BBQ Sauce, Baked Beans, and (the one I am most excited for) Green Chili and Chicken Enchiladas! I’ve included the recipe for this dish below.

I can’t wait to start Uncorked Kids Summer Cooking Camp! We are going to have so much fun learning new techniques, making new friends, and eating amazing food!! I hope to see you all there.

Recipe for Green Chili and Chicken Enchiladas

Ingredients:

  • 1-pound roasted skin-on New Mexico green chiles, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 4 large garlic cloves, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups chicken broth, divided
  • 8 corn tortillas  
  • 1 1/2 cups coarsely shredded white cheddar or Monterey jack, divided
  • 2 cups shredded cooked chicken
  • Sour cream for serving

Directions:

Peel, stem and seed chiles, then finely chop (mince Anaheim and poblanos, since they're sturdier). Preheat oven to 400°.

Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes to blend flavors. Add 1 cup broth and simmer until reduced by one-third, about 10 minutes.

Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups broth to a gentle simmer. Working with one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet. Do not overlap or tortillas will stick.

Divide 3/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.

Pour chile sauce over enchiladas, leaving an inch or so bare at either end of the enchiladas if you like a bit of crunch, and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.

Love this recipe? Have your kids make it for you! Check out our summer cooking camp for kids in Denver!

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Tuesday–Thursday 3pm–9pm
Friday and Saturday 3pm–10pm
Sunday 2pm-9pm
Closed Monday

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