1 1/2 c. (6 oz.) shredded Monterey Jack cheese, divided
1 1/2 c. (6 oz.) shredded Cheddar cheese, divided
1 pkg. (8 oz.) cream cheese, softened
1 c. picante sauce, divided
1 med. red/or green bell pepper, diced
1/2 c. sliced onion
1 tsp. crushed cumin
8-10 flour tortillas (7-8 inches)
Shredded lettuce
Chopped tomato
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. Roll and place, seam side down, in a 9x13x2 baking dish.

Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. Bake at 350 for 20 minutes or until hot. Top with lettuce, tomato and black olives, serve with additional picante sauce if desired.

Makes 4 servings.