1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 pkg. (5 oz.) creamed cheese (softened)
1 1/4 c. picante sauce (mild)
1 med. red or green pepper, diced
1/2 c. green onions, sliced
1 tsp. cumin
8 flour tortillas
Shredded lettuce and chopped tomatoes

Combine 1 cup of Monterey Jack cheese, 1 cup of Cheddar cheese, 1 package cream cheese, 1/4 cup of picante sauce, green or red pepper, onions and cumin; mix well. Spoon about cheese mixture down center of each tortilla; roll and place seam down in baking dish. Spoon remaining picante sauce over enchiladas. Cover with remaining cheese. Bake at 350 degrees for 20 minutes or until hot. Serve - top with lettuce and tomatoes.