Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce.

Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Slice bacon* crosswise into ¼-inch pieces.

Open package of chicken* and drain off any excess liquid.

Heat a large dry pan over medium-high heat. Add bacon in an even layer; cook, undisturbed, until bottom is crispy, 2-3 minutes. Stir in chicken, green pepper, scallion whites, Mexican Spice Blend, and a pinch of salt. Cook, stirring occasionally and adjusting heat if browning too quickly, until bacon is crispy, chicken is cooked through, and green pepper is tender, 4-6 minutes. TIP: Add a drizzle of oil if pan seems dry.

While filling cooks, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

Once filling is done, lay tortillas on a clean work surface. Place a small amount of filling on the bottom half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas.

Arrange enchiladas, seam sides down, in an 8-by-8-inch baking dish or ovenproof pan (use a 9-by-13-inch baking dish for 4 servings).

Cover enchiladas with as much enchilada sauce as you like (we sent extra!). Sprinkle with Mexican cheese blend. 

Bake on top rack until sauce is bubbling and cheese melts, 3-5 minutes.

While enchiladas bake, zest and quarter lime.

In a small bowl, combine sour cream, juice from one lime wedge (two wedges for 4 servings), and as much lime zest as you like. Taste and season with salt and pepper.

Divide enchiladas between plates and top with lime crema and scallion greens. Serve with hot sauce and any remaining lime wedges on the side.