1 lb. ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese (4 oz.)
2 tbsp. chopped fresh parsley
1/4 tsp. pepper
1/3 cup chopped green bell pepper
2/3 cup water
1 tbsp. chili powder
1 1/2 tsp. chopped fresh or 1/2 tsp. dried oregano leaves
1/4 tsp. ground cumin
2 whole green chilies, chopped, if desired
1 clove garlic, finely chopped
1 can (15 oz.) tomato sauce
8 corn tortillas (6 inches in diameter)
Shredded cheese, sour cream and chopped onions, if desired
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Heat oven to 350 degrees (F).
Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and set aside.
Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 1 1/4 inches.
Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas.
Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.
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