I have finally tweaked and fiddled enough with some of our favorite recipes that they are now both easy and kid-friendly. So I share my modified recipes with you:
Mix 1 can red enchilada sauce with 1 can tomato sauce and 1/2 c water. Brown 1 lb hamburger. Sir in 3/4 c sauce and 1 c grated cheese. Put some in each of 10-12 flour tortillas with a sprinkling of more cheese. Roll and place seam-side down in a lightly greased 9x13 pan. Pour remaining sauce over top and sprinkle with more cheese. Bake at 350 for 15-20 minutes.
I suppose you could make them layered, like a casserole, but we like them rolled, served half at a time, sometimes on a bed of lettuce. You could add any number of enchilada-friendly things to the filling (olives, onions, tomatoes, diced green chilies, etc.), but you don't need to.
Slice 2-3 boneless skinless chicken breasts into thin slices. Stir-fry in 2-4 tbsp margarine until no longer pink. Stir in 3-4 tbsp flour and 1-2 tsp cajun or creole spice (you can usually get it at the dollar store). Slowly add 1 c milk and heat, stirring, until thickened. Serve over "confetti rice" (make rice and stir in 1-2 c peas and 1-2 tbsp pimentos if you have them).
In a bowl, mix 1 egg, 1/2 c milk, 1 tsp salt, dash of pepper, 1/4 c barbecue sauce, and 2 slices worth (about 1 c) of bread crumbs (blend in blender to make crumbs). Squish in 1 lb hamburger. Form into a loaf shape in a 9x13 pan and baste with 1/4 c more barbecue sauce. Bake at 350 for 1 hour.
My family loves this so much I have to triple the recipe for one meal. And yes, the barbecue sauce is even better than worcestershire sauce.