• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Dice tomato. Trim, peel, and thinly slice half the onion (whole onion for 4 servings); mince a few slices until you have 1 TBSP (2 TBSP for 4). Core, deseed, and dice poblano. • Pat chicken* dry with paper towels.

• In a small bowl, combine tomato, minced onion, a drizzle of oil, and a splash of vinegar to taste. Season with salt and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, salt, and pepper. Cook until veggies are softened, 4-6 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Transfer to a medium bowl. • Add a drizzle of oil to same pan. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned, 3-5 minutes. • Return veggies to pan. Stir in Southwest Spice, 1 TBSP Old El Paso Mild Red Enchilada Sauce (2 TBSP for 4 servings), and 1/4 cup water (1⁄3 cup for 4). (You’ll use more enchilada sauce later.) Cook until everything is coated and chicken is cooked through, 2-3 minutes more. 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 ovenproof pan.

• Pour enough remaining Old El Paso Mild Red Enchilada Sauce over enchiladas to thoroughly coat. (You might not need all the sauce.) Sprinkle with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese has melted, 5-7 minutes.

• Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve.