1 1/2 c. Monterey Jack cheese, shredded
1 1/2 c. Cheddar cheese, shredded
1 (3 oz.) pkg. cream cheese
1 c. picante sauce
1 med. red or green pepper, chopped
1/2 c. sliced green onions
1 tsp. crushed cumin
8 (7-8 inch) flour tortillas
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 or green pepper, onions, and cumin. Mix well. Spoon 1/2 cup cheese mixture down the center of each tortilla. Roll and place seam side down in greased 9x13 inch pan. Spoon remaining picante sauce evenly over enchiladas. cover with remaining cheese. Bake at 350 degrees for 20 minutes. Top with lettuce, tomato, and black olives. Makes 4 servings.