On a medium skillet, add 1 tablespoon olive oil and sauté bell pepper in oil over medium high heat for a minute.
Add the onion and garlic and continue to sauté for 2 more minutes, or until vegetables are softened.
Add spinach, turkey, and corn. Cook until the spinach wilts, about 2 more minutes.
Sprinkle the mixture with the flour. Add the milk and simmer until the mixture thickens, about 2 minutes.
Add the cream cheese, salt & pepper, stirring until the cream cheese melts.
Remove turkey mixture from heat and set aside.
Pour the salsa in a small pot and keep warm over low heat.
Brush the other 1 tablespoon of olive oil on both sides of the corn tortilla.
Heat the tortillas on a hot skillet until they soften up making sure they don't get too crispy.
Spoon 1/6 of the filling into the center of the tortilla. Roll tortilla over the filling and position it seam-side down on a plate. Repeat with the other 5 tortillas placing them on two different plates.
Spoon the salsa down the length of each enchilada and sprinkle cheese on top.
Garnish with scallions and cilantro.