Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      whole         tortillas -- 8-inch
   1      pound         hamburger
   1      medium        onion -- chopped
     1/2  cup           sour cream
   1      cup           shredded cheddar cheese
   2      tablespoons   fresh parsley -- snipped
   1      teaspoon      salt
     1/4  teaspoon      pepper
  15      ounces        tomato sauce
     2/3  cup           water
     1/3  cup           green pepper -- chopped, optional
   1      tablespoon    chili powder
     1/2  teaspoon      dried oregano leaves
     1/4  teaspoon      ground cumin
   2      whole         green chilies -- chopped, optional
   1      clove         garlic -- finely chopped

Preparation:

Cook and stir hamburger in 10-inch skillet over medium heat until light brown. Remove from heat; drain. Stir in onion, sour cream, cheese, parsley, salt and pepper. Cover and reserve. Heat remaining ingredients (I use one chili. Be sure to carefully remove seeds and mince finely.) to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour sauce into ungreased pie plate. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup hamburger mixture onto each tortilla; roll tortilla around filling. Arrange in ungreased oblong baking dish, 12x7 1/2x2 inches. Pour remaining sauce over enchiladas. Cook uncovered in 350 oven until bubbly, about 20 minutes. Garnish with shredded cheese, dairy sour cream and chopped onions or lime wedges if desired. (I garnish with a dollop of sour cream and a couple slices of black olives.) Serve with salsa if desired. Cheese Enchiladas: Substitute 2 cups shredded Monterey Jack cheese (about 8 ounces) for the beef; mix with onion, sour cream, Cheddar cheese (about 1 ounce) on enchiladas before cooking. Garnish with sour cream and chopped onions or lime wedges if desired.