Enchiladas!!

I broke down and re wrote the review.  Please forgive me for any spelling or grammar errors. 
I have been making this recipe for a LONG time so I don't usually measure anything for this recipe, I had to really go back in my archives to find the actual measurements and such.  This recipe is simple, just a little time consuming and laborious.  Start by browning the ground beef.  Once that's completed mix all the ingredients for the sauce except for the water.  I like my enchiladas a little saucier so I use an extra can of tomato sauce than the ingredient list calls for and just pump up the spices a little more too.  While the sauce is starting to simmer I combine the rest of the ingredients for the meat in the saute pan and mix and heat it on low until its well combined.  Turn the heat off and get ready to get dirty.

Pour a ladle of the sauce in a dinner plate and place the tortilla on top, flipping it to coat both sides in sauce.  Place a good scoop of meat in the lower half of the shell and roll it up by first  folding the bottom up first, then folding in the sides and lastly flipping the top down.  Place it in a 9x13 pan and continue on til you run out of meat, add sauce to the plate as needed.  Once you've completed all the tortillas add 2/3 cup of water to the sauce and pour it over the enchiladas.  I sprinkle a little more cheese over the top before I bake it uncovered for 20 minutes at 350 degrees.

Meat Ingredients:
1 lb. ground beef
1/2 cup sour cream
1 cup shredded cheese
2 tbsp parsley
1 tsp salt
1/4 tsp pepper

Sauce Ingredients:
2 - 15fl oz cans tomato sauce
1 glove garlic, chopped
2 tsp chili powder
1/2 tsp oregano
1/4 tsp cumin
2/3 cup water.