Cook beef in 10” skillet over medium heat until brown; drain. Stir in onion, sour cream, 1 c cheese, parsley and pepper. Cover and set aside.
Heat bell pepper, water, chili powder, oregano, cumin. chilies. garlic and tomato sauce until boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate.
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 a 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 if desired.
Time to Prepare: 20 minutes plus baking time
Submitted By: Betsy
Original Source: Betty Crocker's Best Loved Recipes
Most of the time I cheat and use canned enchilada sauce. :O Chicken can be substituted if desired.