Enchiladas

• 8 to 10 tortillas
• 1 lb. hamburger
• 1 medium onion
• 1/2 cup dairy sourcream
• 1 cup grated Cheddar cheese
• sprinkle of dried parsley
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 can (15 oz.) tomato sauce
• 2/3 cup water
  
• 1/3 cup chopped green pepper
  
• 1 Tblsp. chili powder
  
• 1/2 tsp. dried oregano leaves
• 1/4 tsp ground cumin
  
• 1 clove garlic, finely chopped
  
• Tomato-Chili Sauce (see end)

Brown hamburger and onion together. Drain. Add sour cream, cheese, parsley, salt and pepper and mix. Set aside. In a sauce pan combine remaining ingredients except Tomato-Chili Sauce. Heat to boiling stirring occasionally; reduce heat to simmering, simmer 5 minutes. Pour sauce into a pie pan. Dip tortillas in sauce, fill with 1/4 cup filling, and roll up. Place in a 9x13 pan. Pour remaining sauce over enchiladas --cook uncovered in a 350 degree oven for 20 minutes.

Tomato-Chili Sauce

• 2 medium tomatoes, chopped
  
• 1 to 3 jalapeno peppers, finely chopped
  
• 1/4 tsp. cumin
• 1/2 bunch cilantro
  
• onion, chopped (to taste)
• sprinkle of garlic powder
  
• salt and pepper to taste

Combine and chill. Store covered in fridge no longer than a week. Chopped avocado is also good in this.

I've always wanted to create a vegetarian version of this using beans and rice....