Chop onions. Combine with meat and salt. Brown meat.
Chop jalapeno peppers into small pieces. In a saucepan, put jalepenos, chili powder, cumin powder, salt, garlic, and sugar. Heat until fragrant.
Add crushed tomatoes and water. (Watch splattering!) Stir to deglaze.
Blend sauce until smooth, then heat.
Drain meat and onions if needed.
Stir in white pepper, sour cream, cheese, chopped sweet peppers, and parsley (if using).
Transfer warm sauce into a flat dish.
Coat shells on both sides quickly with sauce.
Put filling in the middle and roll up shells. Line up filled hsells in an ungreased cake pan.
Once pan is full, cover homemade enchiladas with sauce.
Bake at 350 degrees until hot and bubbly. Let cool and serve warm!