Ingredients

1 ½ cups shredded Monterey Jack cheese

1 ½ cups shredded cheddar cheese

1 3 oz. package cream cheese

1 cup picante sauce

1 medium red bell pepper, diced

½ cup sliced green onion

1 teaspoon cumin

8 flour tortillas , 7 to 8 inch

shredded lettuce

chopped tomato

Method

Combine 1 cup of the Monterey Jack cheese, 1 cup of the cheddar cheese, cream

cheese, 1/4 cup of the picante sauce, red pepper. onions and cumin; mix well.

Spoon 1/4 cup cheese mixture down center of each tortilla; roll and place seam side

down in 13×9 inch baking dish. Spoon remaining picante sauce evenly over

enchiladas; cover with remaining cheese. Bake at 350 degrees about 20 minutes or

until hot. Top with lettuce and tomato and serve with additional picante sauce.

Makes 4 servings.