1 1/2 c. shredded Monterey Jack
1 1/2 c. shredded Cheddar cheese
1 (3 oz.) pkg. cream cheese, softened
1 c. Pace picante sauce
1 med. red bell pepper, diced
1/2 c. sliced green onion
1 tsp. cumin
8 flour tortillas (7-8")
Shredded lettuce
Chopped tomato

Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, 1/4 cup picante sauce, red pepper, onion and cumin. Spoon 1/4 cup cheese mixture down center of each tortilla. Roll and place seam side down in 13 x 9 inch baking dish. Spoon picante sauce evenly over enchiladas. Cover with remaining cheese. Bake at 350 degrees about 20 minutes. Top with lettuce and tomato.

Variation: Put seasoned ground beef into tortilla shells in addition to cheese mixture.