|Tomato sauce||24 Ounce (3 Cans, 8 Ounces Each)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped green chilies||3 Tablespoon|
|Chili powder||1 Tablespoon|
|Ground cumin||1⁄4 Teaspoon|
|Sliced pitted ripe olives||1⁄3 Cup (5.33 tbs)|
Cook and stir beef in 12-inch skillet until light brown; drain.
Remove from heat.
Stir in 1 1/2 cups of the cheese, the green onion, sour cream, parsley, salt and pepper.
Cover and reserve.
Heat remaining ingredients except olives to boiling; reduce heat.
Simmer uncovered 5 minutes.
Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling.
Arrange in 2 ungreased oblong baking dishes, 12 x 7 1/2 x 2 inches.
Pour sauce over enchiladas; sprinkle with remaining cheese.
Cook uncovered in 350° oven until bubbly, about 20 minutes.
Garnish with olives.