Tex Mex Chicken & Pepper Enchiladas

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. Dice tomato. Core, deseed, and dice green pepper. Trim and thinly slice scallions. Quarter lime.

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 green pepper, salt, and pepper; cook until just softened, 3-4 minutes. Transfer to a plate.Add another drizzle of oil to same pan. Add beef*, half the Tex-Mex paste, half the Southwest Spice Blend (you’ll use the rest of the Southwest Spice Blend later), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.Return green pepper to pan; stir to combine. 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 medium bowl or liquid measuring cup, combine tomato paste, remaining Tex-Mex paste, remaining Southwest Spice Blend, and ½ cup water (¾ cup for 4 servings).Pour 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.