DINNER SERIES: NIGHT 2 - ENCHILADA BAKE (CHICKEN OR VEGGIE)

$12 usd
Thu Oct 15, 4:30 - 6:30 PM (CDT)
Virtual Class via Zoom  

ENCHILADA BAKE - Forget about Taco Tuesday. We’re taking it up a notch with this family favorite!

PLEASE READ THROUGH EVERYTHING & VIEW THE ‘ITEMS NEEDED’ LIST BELOW BEFORE REGISTERING. Be sure you have or can get all necessary items before registering for child.

This is a hands-on class where students will make the recipes along with me in a live virtual class via Zoom. To participate in the live cooking class, students/families will need to gather materials prior to class and have everything out and ready to go before class begins.

STUDENTS WILL RECEIVE ZOOM INVITATION & RECIPE VIA PARENTS EMAIL AFTER REGISTERING. Please check email for accuracy before submitting registration. Invite and recipe will be sent via email two days before the class for students and families to review and confirm they have all items needed.

Virtual classes will range between 1-2 hours which includes some time for the student outside of class. For example, if we are making a baked item, the class may end when the item goes into the oven and the students will be responsible for timing and removing the item on their own.

Parents or older siblings can assist students at any time, if needed.

The students will:
-apply and learn math, science, art and communication skills
-acquire cooking/baking knowledge, terms, techniques
-learn about hygiene and kitchen safety
-follow a recipe
-use a variety of kitchen tools and equipment
-practice cooking on a stove/oven (PARENTAL SUPERVISION IS STRONGLY ENCOURAGED)
-gain confidence in the kitchen
-learn life skills on how to stay safe in the kitchen while preparing delicious and fun dishes
-confidently share their completed recipes

ITEMS NEEDED:
Olive oil
Flour
Chili powder
Garlic powder
Ground Cumin
Dried Oregano
Chicken or Veggie stock (2 cups)
White onion - small
1.5 pounds boneless, skinless chicken breasts, OPTIONAL
One 4-ounce can diced green chiles
Salt & Pepper
One 15-ounce can black beans
8 Large tortillas, flour or corn (Corn is traditional but I often use flour because they are easier to roll)
Mexican-blend shredded cheese, about 3 cups
optional toppings: fresh cilantro, avocado, sour cream

Oven
Oven Mitts
9’ x 13’ baking pan
Large saute pan
Large spoon for mixing
Small saucepan
Whisk
Large dinner spoon
Cutting board
2 knives, one for cutting onion and the other for the chicken
Can opener
Measuring cups
Measuring spoons
Liquid measuring cup, optional

Becky Diamond

Virtual Class via Zoom