Brown ground beef, onions, green peppers and then drain. Combine salsa and diced tomatoes. Mix cheeses. Stir 1 cup salsa mixture into browned meat.
Spread 1 cup salsa in greased 9x13 inch pan. Spoon 1/4 cup meat mixture down middle of tortilla shells, sprinkle a bit of cheese mixture over that and roll up. Place tortilla, seam side down in pan. Continue to do all the tortilla shells until the pan is full.
Top with remaining salsa and cheeses. Sprinkle with parsley and crushed corn chips. Bake at 350* for 25 to 30 minutes. Makes 10 enchiladas.