Mom's Enchiladas

Description
I literally never make this without doubling it. I have been making it for years and it is probably my signature dish. Let me tell you though, my directions offer a lot of variations because of it. If you make it, promise me not to use bottled sauce. I will haunt you (just kidding).

Serves 4 to 5.

Ingredients
1lb ground beef (or shredded chicken)
1 medium onion, chopped into 2cm squares (about half a cup)
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
2 tbl fresh parsley, chopped
1/2 green bell pepper, chopped into 2cm squares (I use 2 seeded jalapenos for a spicier version)
15 oz tomato sauce (1 can)
1/4 tsp pepper
2/3 cup water
1 tbl chili powder
1/2 tsp dried oregano
1/4 tsp cumin
2 jalepeno peppers, finely chopped (can substitute with 1/2 green bell pepper for a less spicy version ... but why?)
2 cloves fresh garlic, minced
8 to 10 tortillas (corn is more authentic and gluten-free but you can use flour too)
Optional toppings: shredded cheese, sour cream, olives, and left over saucy jalapenos (drained).

Step 1
Heat oven to 350 degrees. Cook beef in a skillet. Remove from heat and cool.
* If you use chicken, I suggest boiling it on a low heat with salt, a bay leaf, and pepper. Then cooling it and shredding it. Shredded chicken absorbs the flavor of the sauce better.

Step 2
In a large bowl mix onion, sour cream, cheese, parsley, pepper, and cooled meat. Store in the refrigerator.
* For a lighter option, skip the sour cream and add a cup of spinach or cooked rice.

Step 3
Heat tomato sauce, pepper, water, chili powder, oregano, cumin, jalapenos, and garlic in a sauce pan until the jalapenos are soft. Simmer on a low heat for 5 minutes. Remove from heat and cool.
* This sauce can be frozen and saved for quicker meal prep in the future.

Step 4
After the sauce is room temperature, dip tortillas into it one at a time to form the enchilada. Lay into a 9x13 pan. Use a 1/4 measuring cup to put meat filling (not packed) into the dipped tortilla and roll. Repeat until done.
* I like my enchiladas crunchy on the sides so I don't pour the sauce on here. I guess that is what the recipe tells you to do but I am a rebel.

Step 5
Place into oven for 20 minutes (or until the outside is crunchy).

Step 6 (optional)
Sprinkle with cheese and sifted left over pieces of jalepeno from the sauce. Once cool, add other toppings. Serve.