Ingredients
1-1/2 cups shredded Monterey Jack cheese (6 oz)
1-1/2 cups shredded cheddar cheese (6 oz)
3 oz cream cheese, softened
1 cup Pace Picante sauce
1 medium red bell pepper, diced
1/2 cup sliced green onions
1 tsp cumin
8 flour tortillas (7-8 inch)
Shredded lettuce
Chopped tomato
Preparation
Combine 1 cup of the monterey jack cheese, 1 cup of the cheddar cheese, cream cheese, 1/4 cup of the picante sauce, red pepper, onions and cumin; mix well. Spoon 1/4 cup mixture down center of each tortilla; roll and place seam side down in 13X9 inch baking dish. Spoon remaining picante sauce over enchiladas; cover with remaining cheese. Bake at 350 degrees about 20 minutes or until hot. Top with lettuce and tomato and serve with additional picante sauce.
