1-1/2 cups shredded Monterey Jack cheese (6 oz.)
1-1/2 cups shredded cheddar cheese (6 oz.)
1 package (3 oz.) cream cheese, softened
1 cup Pace picante sauce
1 medium red bell pepper, diced
1/2 cup sliced green onions
1 teaspoon cumin
8 flour tortillas (7-8 inch)
Shredded lettuce
Chopped tomato

Combine 1 cup of the Monterey jack cheese, 1 cup of the cheddar, the cream cheese, 1/4 cup picante sauce, red pepper, onion and cumin; mix well. Spoon 1/4 cup of the cheese mixture down the center of each tortilla; roll and place seam side down in a 13 x 9 inch baking pan. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350 F for about 20 minutes or until hot. Top with lettuce and tomato and serve with additional picante sauce. Makes 4 servings.