Instructions: Combine 1 cup Monterey jack, 1 cup cheddar, cream cheese, 1/4 cup picante sauce, red pepper, onions and cumin. Mix well.

Spoon 1/4 cup cheese mixture down center of each tortilla.

Roll and place seam side down in a 13-by-9-inch baking disk.

Spoon remaining picante sauce evenly over enchiladas. Cover with remaining cheese.

Bake at 350 degrees for about 20 minutes or until hot.

Top with lettuce and chopped tomato and serve with additional picante sauce

NOTES: I used enchilada sauce under the enchiladas and over the top ;-)

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