Kid chefs: helping to roll, rinse, taste

The Baltimore Sun

Kitchen Playdates

By Lauren Bank Deen

The Everything Kids' Gross Cookbook

By Colleen Sell and Melinda Sell Frank

Adams Media / 2007 / $7.95

How do you get kids to not only eat their veggies, but cook them, too?

A side order of yuck.

Appealing to the preteen who loves to get grossed out, this books sells a casserole of creamed corn and frozen mixed vegetables by calling it Puke au Gratin. Buttered spinach linguine becomes Gangrenous Intestines. As a grown-up, I'm too disgusted to read much more. I suspect that means kids will love it.

Eat 'Em Up Enchiladas

-- Serves 5

1 cup sour cream, plus extra if you like

1 jar (15 or 16 ounces) salsa

10 flour tortillas (8 inches across)

2 1/2 cups shredded cooked chicken

1 cup shredded Monterey Jack cheese

Heat the oven to 350 degrees. Put the sour cream and salsa in a bowl. Stir.

Dip each tortilla into the sour cream-salsa mixture. Coat both sides of the tortilla.

Put 1/4 cup of the chicken on top of each tortilla. Roll up tortillas and put them, seam-side down, in a 13-inch-by-9-inch baking dish. Pour the rest of the sour cream-salsa mixture over the tortillas. Sprinkle with cheese.

Bake uncovered for about 15 minutes, or until cheese is melted. Use potholders to take dish out of oven - it will be hot and heavy. Top enchiladas with the extra sour cream, if you like.

From Kids Cook!

Per serving: 627 calories, 38 grams protein, 27 grams fat, 13 grams saturated fat, 58 grams carbohydrate, 4 grams fiber, 100 milligrams cholesterol, 1,331 milligrams sodium

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