1 1/2 c. (6 oz.) shredded Monterey cheese
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 pkg. (3 oz.) cream cheese, softened
1 c. picante sauce
1 med. red bell pepper, diced
1/2 c. sliced green onions
1 tsp. cumin
8 flour tortillas (7 to 8 inch)
Shredded lettuce
Chopped tomato

Combine 1 cup Monterey Jack cheese, 1 cup of the Cheddar cheese, cream cheese, 1/4 cup of the picante sauce, red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down center of each tortilla; roll and place seam side down in 13x9 inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350 degrees about 20 minutes or until hot. Top with lettuce and tomato and serve with additional picante sauce. Makes 4 servings.

I also brown 1 lb. of ground beef and add a large spoonful to each one for those that like them with meat.