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 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 (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.
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 or an ovenproof pan.

In a liquid measuring cup or bowl, combine ½ cup water (¾ cup for 4 servings), tomato paste, remaining Tex-Mex paste, and remaining 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.

Serve and Enjoy!