by Karen Ross
Ingredients:
1 lb. lean ground beef (or turkey)
1 medium onion
1/2 sour cream
1 cup shredded Cheddar cheese
2 TBS parsley
1 tsp pepper
1 green pepper
2/3 cup water
1 TBS chili powder
1 tsp oregano
1 tsp cumin
2 green chilies
1 clove garlic
1 15 oz. can tomatoe sauce
8 6 inch corn tortillas
Directions:
Preheat oven to 350
Brown meat, drain
add onion, sour cream, cheese, parsley, and pepper.
Cover beef mixture and set aside.
Heat to boiling green pepper, chili powder, water, cumin, tomatoe sauce,
oregano, chilies,
garlic.
Reduce heat to low
Simmer uncovered for 5 minutes.
Pour sauce into 9 by 1 1/4 inch dish.
Dip each tortilla into sauce to coat both sides.
Fill tortilla with 1/2 cup beef mixture.
Roll tortilla
Place tortilla into ungreased rectangular baking dish.
Pour remaining sauce over enchiladas
Bake uncovered for 20 minutes.
Garnish with cheese, sour cream, and chopped onions
