Cook beef in 10 inch skillet over meduim heat 8 to 10 minutes, stirring occasionally, until brown, drain. Stir in onion, sour cream, 1 cup cheese, parsley and pepper. Cover and remove from heat.
Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling in 2 quart saucepan, stirring occasionally, reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate ( 9 x 1 1/4 inch)
Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla, roll tortilla around filling. Place seam side down in ungreased baking dish ( 11x 7x 1 1/2 inch). Pour remaining sauce over enchiladas.
Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.
Originally Submitted
3/24/2011
0 Out of 5 from
0 reviews
You can add this Beef Enchiladas recipe to your own private DesktopCookbook.