Vegetarian Verde Enchiladas

12 (6-8 inch) corn tortillas (I used flour because that is what I had on hand)

FILLING:
1 tbsp. olive oil
5 tsp. minced garlic
2 c. cooked white rice
1 c. frozen or canned corn
1 c. canned refried beans (I used the beans with the hint of jalapeno and it made all the difference)

SAUCE:
1 (10 3/4 oz.) can condensed cream of
broccoli soup
3/4 c. mild salsa verde or green taco
sauce
1 (7-8 oz.) can chopped green
chilies, undrained
1/2 c. milk
1/3 c. sliced scallions
1/2 c. chopped fresh cilantro
1/8 tsp. crushed fresh cilantro
1/8 tsp. crushed red pepper
1/3 c. sour cream
8 oz. shredded Monterey Jack cheese

Heat oven to 350 degrees. Have ready a 13 x 9 inch baking dish. Wrap tortillas in stacks of six in foil. Heat in oven about 10 minutes until warm and pliable. Heat oil in a large, non-stick skillet. Add bell pepper and garlic and cook until pepper is tender, 1-2 minutes. Stir in rice, corn, and refried beans. Heat through. Spoon a heaping 1/4 cup of filling slightly below the center of each warmed tortilla. Roll up and place seam side down in baking dish. Cover with foil to keep tortillas from drying and splitting. I didn't use foil because I used flour tortillas and baked it for about 30 minutes or until cheese melts and it is bubbly on the sides.