12 (6-8 inch) corn tortillas

FILLING:

1 tbsp. olive oil
1/2 c. diced red bell pepper
5 tsp. minced garlic
2 c. cooked white rice
1 c. frozen or canned corn
1 c. canned refried beans

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.