Verde Enchiladas

• 12 (6 -8 inch) corn tortillas
• 1 tablespoon olive oil
• 12 cup diced red pepper
• 5 teaspoons minced garlic
• 2 cups cooked rice (I use brown rice)
• 1 cup corn
• 1 cup canned refried beans
• 1 (10 1/2 ounce) can cream of broccoli soup
• 34 cup mild salsa verde or 34 cup green taco sauce
• 1 (7 7/8 ounce) can green chilies, undrained
• 12 cup milk
• 13 cup green onion, chopped
• 12 cup cilantro, chopped
• 18 teaspoon crushed red pepper flakes
• 13 cup sour cream
• 8 ounces monterey jack cheese, grated

1. Heat oven to 350.
2. Warm tortillas in foil for about 10 minute.
3. Heat oil in skillet-add red pepper& garlic.
4. Cook until tender.
5. Stir in rice, corn and beans Heat until warm.
6. Spoon 1/4 c filling in each tortilla.
7. Roll up.
8. Combine ingredients for sauce& pour over tortillas.
9. Cover with foil and bake about 30 minute.

corn tortillas, olive oil, red pepper, garlic, rice, corn, beans, cream of broccoli soup, salsa verde, green chilies, milk, green onion, cilantro, red pepper, sour cream, cheese

Taken from www.food.com/recipe/verde-enchiladas-73036 (may not work)