1 1/2 c. (6 oz.) shredded Monterey Jack cheese, divided
1 1/2 c. shredded cheddar cheese, divided
1 (3 oz.) pkg. cream cheese, softened
1 c. picante sauce, divided
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 tomatoes
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. 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 or until hot. Top with lettuce, tomato and black olives and serve with additional picante sauce, if desired.