Three Cheese Enchiladas

• 1 1/2 c. shredded Monterey Jack cheese, divided (6 oz.)
• 1 1/2 c. shredded Cheddar cheese, divided (6 oz.)
• 1 pkg. (3 oz.) cream cheese, softened
• 1 c. picante sauce, divided
• 1 medium red or green pepper, diced
• 1/2 c. sliced green onions
• 1 tsp. crushed cumin
• 8 flour tortillas (each 7 to 8 inches)
• lettuce
• tomato
• black olives

1. Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, 1/4 cup picante sauce, the peppers, onions and cumin; mix well.
2. Spoon 1/4 cup cheese mixture down the center of each tortilla.
3. Roll and place, seam side down, in a 13 x 9-inch baking dish.
4. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses.
5. Bake at 350u0b0 for 20 minutes or until hot. Top with lettuce, tomato and black olives.
6. Serve with additional picante sauce, if desired.
7. Makes 4 servings.

shredded monterey jack cheese, cheddar cheese, cream cheese, picante sauce, red, green onions, cumin, flour tortillas, tomato, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=735666 (may not work)