Three Cheese Enchiladas - cooking recipe

Ingredients

1 1/2 c. shredded Monterey Jack cheese, divided (6 oz.)
1 1/2 c. shredded Cheddar cheese, divided (6 oz.)
1 pkg. (3 oz.) cream cheese, softened
1 c. picante sauce, divided
1 medium red or green pepper, diced
1/2 c. sliced green onions
1 tsp. crushed cumin
8 flour tortillas (each 7 to 8 inches)
lettuce
tomato
black olives

Preparation

Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, 1/4 cup picante sauce, the peppers, 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 13 x 9-inch baking dish.
Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses.
Bake at 350\u00b0 for 20 minutes or until hot. Top with lettuce, tomato and black olives.
Serve with additional picante sauce, if desired.
Makes 4 servings.