Three Cheese Enchiladas
1 1/2 cups shredded Monterey Jack cheese, divided
1 1/2 cups shredded Cheddar cheese, divided
1 package (3 ounces) cream cheese, softened
1 cup picante sauce, divided
1 medium green or sweet red pepper, diced
1/2 cup sliced green onions
1/2 to 1 teaspoon ground cumin
8 flour tortillas (7 to 8 inches)
Sliced ripe olives
Additional picante sauce, optional
Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, 1/4 cup picante sauce, green or red pepper, onions and cumin; mix well. Spoon 1/4 cup down the center of each tortilla. Roll up and place, seam side down, in a greased 13 by 9 by 2 inch baking dish. Spoon remaining picante sauce evenly over enchiladas; sprinkle with remaining cheeses. Bake, uncovered, at 350 degrees for 20 minutes, or until heated through. Top with lettuce, tomatoes and olives; serve with additional picante sauce, if desired.
For a change of pace, prepare this dish with warmed corn tortillas. Follow package directions for softening the tortillas before filling.
Makes 4 servings.