1-1/2 cups shredded Monterey Jack Cheese (6 oz. by weight)
1-1/2 cups shredded Cheddar Cheese (6 oz. by weight)
1 3-ounce package softened Cream Cheese
1 cup Picante Sauce
1 medium red Bell Pepper (diced)
1/2 cup chopped Green Onions
1 teaspoon ground Cumin
8 Flour Tortillas (7-8 inch size)
Shredded Lettuce
Chopped Tomato

Procedure:

Combine 1 cup of Monterey Jack Cheese, 1 cup of Cheddar Cheese, the Cream Cheese, 1/3 cup of the Picante Sauce, the red pepper, onions and cumin. Mix Well.

Spoon 1/4 cup of the Cheese Mixture down the center of each Tortilla.

Roll and place the Tortillas, seam side down, in a 9" x 13" pan.

Spoon the remaining Picante Sauce evenly over the Enchiladas.

Cover with the remaining Cheese.

Bake at 350 degrees about 20 minutes or until hot.

Top with Lettuce and Tomato.

Serve with additional Picante Sauce on the side.

Makes 4 servings.

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