I suggest making 4 pans by doubling the recipe as these disappear in a flash at any party I have.
If you know your friends can tolerate the "heat" definitely increase the chili powder accordingly*.
3 lb. lean ground beef
1-1/2 cups finely chopped white onion
1-1/2 cups sour cream
12 oz. shredded cheddar cheese
6 Tablespoons fresh parsley, chopped (do not use dried)
1 teaspoon black pepper
1 cup green bell pepper, chopped
2 cups water
3 Tablespoons chili powder*
1-1/2 teaspoons dried oregano
1 teaspoon cumin
1 can (6 oz) chopped green chilies
5 cloves garlic, chopped
45 oz. tomato sauce
2 dozen corn tortillas (6 inch size)
Heat oven to 350 degrees.
In a large, deep skillet cook meat until brown, drain. Remove from heat. Stir in onion, sour cream, 2 cups cheese, parsley and pepper. Cover and set aside.
In a large saucepan heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling. Reduce heat and simmer for 10 minutes.
Pour into deep dish pie plate. Let cool slightly.
Dip each tortilla into sauce to coat both sides. Spoon 1/4 c. beef mixture into tortilla and roll up. Place in ungreased baking dish. Pour leftover sauce over top. Bake--uncovered for 20 minutes, then top with remaining cheese and return to oven for 5 minutes or until melted.
For our block parties I buy the disposable caterer-size foil baking trays and make the enchiladas in throw away pans, edged by salsa**. Easy clean up!
Perfect for tailgating too~!
**Bake enchiladas, after cooking--allow to stand 10 minutes, then add the salsa and serve.
