1 1/2 c. (6 oz.) grated Monterey Jack cheese, divided
1 1/2 c. (6 oz.) grated 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 (7 inch or 8 inch) flour tortillas
Shredded lettuce
Chopped tomato
Black olive, sliced

1. Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, 1/4 cup picante sauce, diced red pepper, onions and cumin; mix well.

2. Spoon 1/4 cup of cheese mixture down center of each tortilla. Roll and place seam side down in a 13 x 9 x 2 inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350 degrees for 20 minutes, or until hot. Top with the shredded lettuce, chopped tomatoes, and black olives. Serve with additional picante sauce, if desired.