Name: Chicken, Corn, and Bell Pepper Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 large enchiladas
Ingredients: Cooking spray; 3 tablespoons olive oil; 1 large onion, chopped small; 1 large green bell pepper, chopped small; 1 teaspoon salt; 3 large cloves garlic, crushed; 4 oz (115 g) cream cheese (low-fat is fine); ¾ cup (180 ml) milk (I used 1%); 1 batch 10-Minute Homemade Red Enchilada Sauce (or about 2 cups of store-bought sauce); 1 (15 oz/425 g) can whole-kernel corn, rinsed and drained; 3-4 cups cooked, chopped chicken (about ¾-1 lb); 8 oz (230 g) sharp cheddar cheese, shredded; 8 large (10-inch) soft flour tortillas; 3 scallions (white and green parts), thinly sliced; Guacamole and/or sour cream, for serving (optional)