8 flour tortillas
1 lb. hamburger
1 med. onion, chopped
1/2 c. sour cream
1 c. shredded cheese
2 tbsp. parsley
1/4 tsp. pepper
1 tsp. salt
1 (15 oz.) can tomato sauce
2/3 c. water
1/3 c. chopped green pepper
1 tbsp. chili powder
1/2 tsp. oregano
1/4 tsp. cumin
1 tsp. garlic salt

Cook and stir hamburger over medium heat until brown. Remove from heat, add onion, sour cream, cheese, parsley, salt and pepper. Cover and reserve.

SAUCE: Heat remaining ingredients to boiling, reduce heat and simmer 5 minutes. Pour sauce into pie plate.

Dip each tortilla into sauce to coat both sides. Spoon 1/4 cup hamburger mixture onto each tortilla and roll tortilla around filling. Arrange in a 9 x 13 inch baking dish. Pour remaining sauce over enchiladas. Cook uncovered in 350 degree oven until bubbly (about 20 minutes). Garnish with cheddar cheese, sour cream and onion. You may add taco sauce at table.