Three Cheese Enchiladas
1-1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 package (3 ounces) cream cheese, softened
1 cup picante sauce, divided
1 medium green or sweet red pepper, diced
1/2 cup sliced green onions
1 teaspoon ground cumin
8 flour tortillas (7 to 8 inches each)
Sliced ripe olives
Additional picante sauce, optional
Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the 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 13 by 9-inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses.
Bake at 350 for 20 minutes or until heated through. Top with the lettuce, tomato and ripe olives; serve with additional picante sauce if desired. Yield: 4 servings.