Chicken Corn and Bell Pepper 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%)
• 2 Cups red enchilada 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)

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