• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pot over medium-high heat. Add chicken, scallion whites, Mexican Spice Blend, garlic powder, salt, and pepper; stir to combine. Cook, stirring occasionally, until chicken is browned but not yet cooked through, 2-3 minutes. • Stir in crushed tomatoes, stock concentrate, 1⁄2 cup water, 1⁄2 tsp sugar, and 1 tsp salt (1 cup water, 1 tsp sugar, 2 tsp salt for 8 servings). Bring to a boil, then reduce to a low simmer and cover. Cook, undisturbed, until chicken is cooked through, 8-10 minutes.

• Meanwhile, drain and rinse beans. Transfer beans to a medium bowl (large bowl for 8 servings); mash with a fork until mostly smooth. • Once chicken is cooked through, turn off heat. Using a slotted spoon, transfer chicken to bowl with mashed beans. Stir to combine; taste and season with salt and pepper if desired. • Reserve cooking liquid in pot for Step 5.

• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. • Arrange, seam sides down, in a 9-by-13-inch baking dish (divide between two 9-by-13- inch baking dishes for 8 servings).

• Adjust rack to top position; heat broiler to high. • Return pot with reserved cooking liquid to medium-high heat. Whisk in enchilada sauce and bring to a low simmer. Cook, whisking constantly, until incorporated, 1-2 minutes. TIP: Add a pinch of chili flakes or a dash of your favorite hot sauce from your pantry if you like things spicy! • Pour sauce over enchiladas to coat (if you like less saucy enchiladas, feel free to use less!). Sprinkle evenly with Mexican cheese blend. • Broil on top rack until sauce is bubbly and cheese is melted and browned, 3-5 minutes.

• Divide enchiladas between plates. Sprinkle with scallion greens and dollop with sour cream. Serve. ***Chicken is fully cooked when internal temperature reaches 165°.***