1 1/2 c. (6 oz.) Monterey Jack cheese, shredded
1 1/2 c. (6 oz.) Cheddar cheese, shredded
1 pkg. (3 oz.) cream cheese, softened
1 c. picante sauce
1 red or green pepper, diced
1/2 c. sliced green onions
1 tsp. crushed cumin
1 pkg. 8 inch tortillas
Shredded lettuce
Chopped tomato
Sliced black olives

Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, 1/4 cup picante sauce, pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13x9 inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. Bake 350 degrees 20 minutes. Top with lettuce, tomato and olives.