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
1 c. picante sauce
1 med. red or green bell pepper, diced
1/2 c. sliced green onions
1 tsp. crushed cumin
8 flour tortillas, each 7"-8"
Shredded lettuce, chopped tomato, sliced black olives

Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, onions and cumin. Mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13"x9"x2" baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses.

Bake at 350 degrees for 20 minutes. Top with lettuce, tomato and black olives. Serve with additional picante sauce as desired. Yield: 4 servings.