Brown the hamburger in a skillet and drain off any excess fat.

Stir in the chopped onion, sour cream, shredded Cheddar cheese, snipped parsley, salt, and pepper into the browned hamburger.

Cover the skillet and set aside the hamburger mixture.

In a saucepan, combine the tomato sauce, water, chopped green pepper, chili powder, cumin, oregano, chopped chilies, and minced garlic.

Heat the sauce mixture and simmer for 5 minutes, uncovered.

Pour a small amount of the sauce into a pie plate or shallow dish.

Dip each tortilla into the sauce, coating both sides.

Spoon approximately 1/4 cup of the hamburger mixture onto each dipped tortilla and roll it up tightly.

Arrange the rolled enchiladas in a 12 x 9-inch ungreased baking dish.

Pour the remaining sauce evenly over the enchiladas.

Bake in a preheated oven at 350°F (175°C) for 20 minutes, uncovered.

Garnish with additional shredded cheese, lettuce, chopped onion, or lemon wedges, if desired, before serving.