Chicken, Corn, and Bell Pepper Enchiladas

Chicken, cooked

(15 oz/425 g) can whole-kernel corn, whole kernel

large cloves Garlic

Green bell pepper, large small

Onion, large small

Salt

Cooking spray

Olive oil

(10-inch) soft flour tortillas, large soft

Cheddar cheese, sharp

Cream cheese

Guacamole and/or sour cream

Milk

batch 10-minute homemade red enchilada sauce (or about 2 cups of store-bought sauce)

Scallions (white and green parts), thinly sliced