Recipe - Killer Enchiladas

8 Whole tortillas; 8inch
1 pound Hamburger
1 md Onion; chopped
One half cup Sour cream
1 cup Shredded Cheddar cheese
2 tablespoon Fresh parsley; snipped
1 teaspoon Salt
One fourth teaspoon Pepper
15 ounce Tomato sauce
2/3 cup Water
1/3 cup Green pepper; chopped,
optional
1 tablespoon Chili powder
One half teaspoon Dried oregano leaves
One fourth teaspoon Ground cumin
2 Whole green chilies;
chopped, optional
1 Clove garlic; finely chopped

Cook and stir hamburger in 10inch skillet over medium heat until light
brown. Remove from heat; drain. Stir in onion, sour cream, cheese, parsley,
salt and pepper. Cover and rese 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 One fourth 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.

NOTES : These are an absolute favorite!

Recipe by: '71 version of Betty Crocker Cookbook

Posted to recipeludigest Volume 01 Number 536 by "Valerie Whittle"
catspaw@inetnow.net on Jan 15, 1998