1 1/2 c. (6 oz.) shredded Monterey Jack
1 1/2 c. Cheddar cheese
1 pkg. (3 oz.) cream cheese
1 c. Pace picante sauce
1 med. red bell pepper
1/2 c. green onions
1 tsp. cumin
Tortillas (7 to 8 inches)
Lettuce and tomatoes

Combine 1 cup Monterey and 1 cup Cheddar cheeses, cream cheese, 1/4 cup picante sauce, red pepper, onions and cumin. Mix well.

Spoon 1/4 cup cheese mixture in center of each tortilla, roll and place seam side down in baking dish. Spoon remaining picante sauce over enchiladas, cover with remaining cheese. Bake at 350 degrees for 20 minutes or until hot. Top with lettuce and tomatoes. Serves 4.