Ingredients
1-1/2 cups shredded Monterey Jack cheese, divided
1-1/2 cups shredded cheddar cheese, divided
3 ounces cream cheese, softened
1 cup picante sauce, divided
1 medium red or green bell pepper, diced
1/2 cup sliced green onions
1 teaspoon crushed cumin
8 flour tortillas (each 7-8 inches)
Shredded lettuce
Chopped tomato
Sliced ripe olives
Directions
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 13x9-in. 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 ripe olives; serve with additional picante sauce if desired.
Source: taste of home