• 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. Rinse shrimp under cold water; pat dry with paper towels.

• 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 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 of each 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. Once veggies are just softened, cook through the rest of this step as instructed, swapping in shrimp or beef for pork. Cook, stirring frequently, until cooked through, 3-5 minutes for shrimp or 4-6 minutes for beef.

• 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. Shrimp are fully cooked when internal temperature reaches 145°.