8 flour tortillas
1 lb. ground beef
2 c. shredded Monterey Jack cheese
3/4 c. sliced green onion
3/4 c. sour cream
3 tbsp. snipped parsley
3 (8 oz.) cans tomato sauce
1/2 c. green pepper, chopped
3 tbsp. chopped green chiles
1 tbsp. chili powder
1/4 tsp. ground cumin
1 1/2 tsp. salt
1/4 tsp. pepper

Cook and stir beef in large skillet until light brown; drain. Remove from heat and stir in 1 1/2 cups cheese, onions, sour cream, parsley, salt and pepper. Cover and reserve.

Heat remaining ingredients to boiling; reduce heat. Simmer uncovered 5 minutes. Evenly divide the beef mixture onto each tortilla; roll tortilla around filling. Arrange in ungreased oblong 9x13 inch baking dish. Pour sauce over enchiladas; sprinkle with remaining cheese. Cook uncovered in 350 degree oven until bubbly, about 20 minutes.