1 1/2 c. shredded Monterey Jack cheese, divided
1 1/2 c. shredded Cheddar cheese, divided
1 pkg. (3 oz.) cream cheese
1 c. picante sauce, divided
1 med. red or green bell pepper
1/2 c. sliced green onion
1 tsp. crushed cumin
8 flour tortillas (7-8")
Shredded lettuce, tomato, black olives

Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, 1/4 cup picante sauce, pepper, onions and cumin; mix well. Spoon 1/4 cup mixture down the center of each tortilla. Roll and place seam side down in a 13 x 9 inch baking dish.

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