Three Cheese Enchiliadas

1 1/2 cups shredded Monterey Jack cheese, divided

1 1/2 cups shredded cheddar cheese, divided

1 pkg. (3 ounce) cream cheese, softened

1 cup picante sauce, divided

1 medium red or green bell pepper, diced

1/2 cup sliced green onions

1 tsp. cumin (powder)

8 flour tortillas (7-8 inches)

shredded lettuce

chopped tomato

sliced black olives

Combine 1 cup Monterey Jack and 1 cup cheddar, cream cheese, 1/4 cup picante sauce, the red pepper, onions, and cumin; mix well. Spoon 1/4 cup of this mixture down the center of each tortilla. Roll and place, seam side down, in a 13" x 9" baking dish. spoon remaining picante sauce over enchiladas; cover with remaining cheeses. Bake at 350 degrees for 20 minutes or until hot. Top with lettuce, tomato, and black olives. Serve with additional sauce if desired.

Yield: 4 servings.