1. HEAT oven to 350*.
2. COOK beef in 10-inch skillet over mediumheat 8 to 10 minutes, stirring occasionally, until brown; drain. STIR in onion, sour cream, 1 C cheese, the parsley, and pepper. COVER and REMOVE from heat.
3. HEAT bell pepper, water, chili powder, oregano, cumin, (chilies), garlic, and tomato sauce to boiling in 2-qt saucepan, stirring occasionally; REDUCE heat. SIMMER uncovered 5 minutes. POUR into ungreased pie plate, 9 x 1 1/4 inches.
4. DIP each tortilla into sauce in pie plate to coat both sides. SPOON about 1/4 C beef mixture onto each tortilla; ROLL tortilla around filling. PLACE seam side down in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. POUR remaining sauce over enchiladas.
5. BAKE uncovered about 20 minutes or until bubbly.
GARNISH with shredded cheese, sour cream, and chopped onions.
With Cheese Melted on Top:
