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

• 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 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 poblano, salt, and pepper; cook until just softened, 3-4 minutes. • Add another drizzle of oil to pan. Add pork*, half the Tex-Mex paste, half the Southwest Spice (you’ll use the rest of the paste and spice later), 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.) 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.

• In a liquid measuring cup or bowl, combine 1/2 cup water (3/4 cup for 4 servings), tomato paste, and remaining Tex-Mex paste and Southwest Spice. • Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. • 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.