1 c. (6 oz.) shredded Monterey Jack cheese
1 c. (6 oz.) shredded cheddar cheese
1 pkg. (3 oz.) cream cheese, softened
1 c. PACE Picante Sauce
1 med. red bell pepper, diced
1/2 c. sliced green onions
1 tsp. cumin
8 flour tortillas (7 to 8 inch)
Shredded lettuce
Chopped tomatoes

Combine Monterey Jack cheese, cheddar cheese, cream cheese, 1/2 c. picante sauce, red pepper, onions and cumin; mix well. 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 remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350 degrees about 20 minutes or until hot. Top with lettuce and tomato and serve with additional picante sauce. Makes 4 servings.