1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 (3 oz.) pkg. cream cheese, softened
2 1/2 c. cooked/diced chicken or turkey
Shredded lettuce
Chopped tomato
Sliced ripe olives
1 c. picante sauce
1 med. red or green pepper, diced
1/2 c. diced onion
8 flour tortillas (7-8 inch)

Combine 1 cup each of Monterey Jack and Cheddar cheese, the cream cheese, 1/4 cup picante sauce, diced pepper and onion. Mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. roll and place seam side down in a 9x13 pan.

Spoon remaining picante sauce over enchiladas; cover with remaining cheeses. Bake at 350 degrees for 20 minutes or until hot. Top with lettuce, tomato and olives. Serve with additional picante sauce, if desired.