1 1/2 c. Monterey Jack cheese, shredded
1 1/2 c. Cheddar cheese
3 oz. cream cheese
1 c. picante sauce
1 diced bell pepper
1/2 c. sliced onions
1 tsp. ground cumin
8 seven inch tortillas
Shredded lettuce
Chopped tomatoes
Sliced black olives

Combine 1 cup Monterey Jack, 1 cup Cheddar, cream cheese, 1/4 c. picante, bell pepper, onions and cumin, mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place seam side down in 13 x 9 x 2 inch baking dish. Spoon remainder of picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350 degrees for 20 minutes. Top with lettuce, tomato and olives.