Heat oven to 350. Mix cheeses, sour cream, parsley, pepper and onion; set aside. Heat remaining ingredients except tortillas to boiling in 2- quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 X 1 ¼ inches. Dip each tortilla into sauce to coat both sides. Spoon about ¼ cup cheese mixture onto each tortilla; roll tortillas around filling. Place seam side down in ungreased rectangular baking dish, 11 X 7 X 1 ½ inches. Pour remaining sauce over enchiladas. Bake uncovered about 20 minutes or until bubbly. Garnish with additional shredded cheese, sour cream and chopped onion if desired.