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)
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.