1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 1/2 c. (6 oz.) shredded cheddar cheese
1 (3 oz.) pkg. softened cream cheese
1 c. Pace Picante sauce
Chopped tomato
1 med. red bell pepper, sliced
1/2 c. sliced green onions
1 tsp. cumin
8 flour sm. tortillas
Shredded lettuce

Combine 1 cup of Monterey Jack cheese and 1 cup of the cheddar, the cream cheese, 1/4 cup 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 13"x9" 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.