• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice bell pepper into 1⁄2-inch pieces.

• In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper. • In a separate small bowl, combine sour cream with as much remaining lime juice as you like. 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 bell pepper; season with salt and pepper. Cook until just softened, 4-5 minutes. • Add another drizzle of oil to pan. Add pork*, Southwest Spice, salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in 1 TBSP enchilada sauce (2 TBSP for 4 servings). (You’ll use more enchilada sauce later.) Turn off heat.

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

• Pour remaining enchilada sauce over enchiladas to thoroughly coat. (TIP: You might not need all the sauce.) Sprinkle with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese is melted, 5-7 minutes.

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