This is a great vegetarian enchilada recipe, especially if your a cheese lover like me! For more flavor and variations try adding finely chopped mushrooms or black olives to the mix.

Ingredients

* 8 oz. shredded Monterey Jack cheese
* 8 oz. shredded cheddar cheese
* 3 oz. cream cheese, softened
* 1 C. Pace picante sauce
* 1 diced red pepper
* 1/2 C. sliced onion
* 8 flour tortillas

Directions

Combine 1 cup Monterey Jack cheese, 1 cup cheedar cheese, cream cheese, picante sauce, pepper and onions. Mix well. Spoon 1/4 cup cheese mixture down center of each tortilla, roll and place in dish. Spoon remaining picante sauce over enchiladas; cover with cheese. Bake at 350 degrees for about 20 minutes.