Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Dice tomato. Core, deseed, and dice poblano. Trim and thinly slice scallions. Quarter lime.

In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from 1 lime wedge (2 wedges for 4 servings). Season with salt and pepper. In a separate small bowl, combine sour cream and lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano, salt, and pepper; cook until just softened, 3-4 minutes. Transfer to a third small bowl. Add another drizzle of oil to same pan. Add beef, half the Tex-Mex paste, half the Southwest Spice (you’ll use the rest of each later), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Return poblano to pan; stir to combine. Turn off heat.

Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled side, and place seam sides down in an 8-by-8-inch baking dish (9-by-13-inch dish for 4 servings) or an ovenproof pan.

In a bowl or liquid measuring cup, combine tomato paste, remaining Tex-Mex paste and Southwest Spice, and 1/2 cup water (3/4 cup for 4 servings). Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. Bake until sauce is bubbly and cheese has melted, 3-5 minutes.

Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.