Enchiladas - cooking recipe

Ingredients

12 oz. Monterey Jack cheese, shredded
12 oz. Cheddar cheese, shredded
8 oz. cream cheese (soft)
2 c. picante sauce
2 tsp. cumin
1 bell pepper, chopped
1 onion, chopped (to taste)
1 can refried beans (with or without sausage)
10 to 12 flour tortillas
lettuce
tomatoes

Preparation

Shred cheeses and reserve 1/3 of mixture.
Combine cumin and 1 cup of picante sauce.
Combine with cheese mixture.
Combine remaining ingredients and add to mixture.
Spoon mixture into shells and roll up; place seam side down.
Spoon reserved picante sauce over top and sprinkle with reserved cheese.
Bake at 350\u00b0 for 20 to 30 minutes.