Heat oven to 350° Mix cheeses, sour cream, parsley, pepper and onion; set aside. Heat remaining ingredients except tortillas to boiling in a 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 1 1/4 inches. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas. Bake uncovered about 20 minutes or until bubbly. Garnish with additional shredded cheese, sour cream and chopped onion if desired.