1 1/2 c. (6 oz.) shredded Monterey Jack cheese, divided
1 1/2 c. (6 oz.) shredded cheddar cheese, divided
1 (3 oz.) pkg. cream cheese, softened
1 c. picante sauce, divided
1 med. red or green bell pepper, diced
1/4 c. sliced green onions
1 tsp. crushed cumin
8 flour tortillas, 7" to 8"
Shredded lettuce
Chopped tomatoes
Sliced black olives

Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, red pepper, onions and cumin; mix well. Spoon 1/4 cup of this mixture down the center of each tortilla. Roll and place seam side down in 13"x9" baking dish. Spoon remaining picante sauce and cheeses over enchiladas. Bake at 350 degrees for 20 minutes or until hot. Top with lettuce, tomatoes, and black olives. 4 servings.