Beef Enchiladas (Betty Crocker's 2001 Big Red Cookbook)

1 lb.left over pot roast, shredded (or 1lb. browned ground beef)
1 med. onion, chopped (1/2 cup)
1/2 c. sour cream
1 c. shredded cheddar cheese (4 oz)
2 T. chopped fresh parsley
1/4 tsp. pepper
1/3 c chopped green bell pepper
2/3 c water
1 T. chili powder
1/2 tsp. dried oregano
1/4 tsp. cumin
2 whole green Chiles, chopped (optional), I used canned Chiles
1 clove garlic, finely chopped
1 15 oz can tomato sauce
8 corn tortillas (5-6 inch in diameter)
Shredded cheese, sour cream and chopped onions to top, if desired

Heat oven 350. In a skillet on low, heat beef, stir in onion, sour cream, 1 c. cheese, parsley and pepper. Cover and remove from heat. In a sauce pan heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce. Reduce heat and simmer uncovered 5 minutes. Pour into an ungreased pie plate. Dip each tortilla into sauce in pie plate to cover each side. Spoon about 1/4 c beef mixture onto each tortilla, roll tortilla around filling. Place seam side down in an ungreased rectangular baking dish (11x7). Pour remaining sauce over enchiladas. Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream, and chopped onions.
Serves 4

Calories 670, Diet exchange 2 starch, 4 med.-fat meat, 2 veg.,4 fat