Mix together first eight ingredients leaving out a 1/4 cup of each cheese. Soften the tortillas (I like to place them, two by two, inside a damp folded paper towel and microwave for 15 seconds on high). Fill tortillas evenly with mixture, wrap them, and place them in a baking dish (two dishes may be needed). Spoon enchilada sauce over enchiladas and top with remaining cheeses. Cover and bake at 375 for 30 minutes or until the tortillas come out tender.