Combine 1 cup monterey jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, bell pepper, onions and cumin; mix well. Spoon 1/4 cup of cheese mixture into center of tortilla; roll and place seam side down in 9x13 pan. Cover enchiladas with remaining picante sauce, top with remaining cheeses. Bake at 350 degrees for 20 minutes. Garnish with lettuce, tomatoes, and olives.
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