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

• In a small bowl, combine sour cream with 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 bell pepper, salt, and pepper; cook until just softened, 4-5 minutes. • Add another drizzle of oil to pan. Add pork*, half the Tex-Mex paste, half the Southwest Spice Blend (you’ll use the rest later), salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Turn off heat. TIP: If there’s excess grease in your pan, carefully pour it out. Open package of chicken* and drain off any excess liquid. Swap in chicken or beef* for pork. (No need to break up chicken into pieces!)

• 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 baking dish for 4 servings) or an ovenproof pan.

• In a liquid measuring cup or bowl, combine 1⁄2 cup water (3⁄4 cup for 4 servings), tomato paste, remaining Tex-Mex paste, and remaining Southwest Spice Blend. • Pour sauce over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend. • Bake on top rack 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. Chicken is fully cooked when internal temperature reaches 165°.