1 1/2 c. shredded Monterey Jack cheese
1 1/2 c. shredded Cheddar
3 oz. cream cheese
1 c. Picante sauce
1 med. red or green pepper
1/2 c. green onions
1 tsp. green onions
1 tsp. crushed cumin
8 flour tortillas
Shredded lettuce
Chopped tomatoes
Slice black olives

Combine 1 cup of Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese and 1/4 cup picante sauce. Add the red pepper, onions and cumin; mix well. Spoon a 1/4 cup of each mixture down the center of a flour tortilla. Roll and place seam side down in a 9 x 13 inch pan. Spoon remaining picante sauce over enchiladas. Cover with cheeses. Bake at 350 degrees for 20 minutes. Top with lettuce, tomato and black olives. 4 servings.