Heat broiler to high. Wash and dry produce.

Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

In a small bowl, combine sour cream with hot sauce to taste. Stir in 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, preferably ovenproof, pan over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until pepper is softened and lightly blistered, 5-7 minutes.

Add a drizzle of oil, pork*, scallion whites, and Southwest Spice Blend to pan with green pepper; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes.

Stir in ¼ of the salsa (you’ll use the rest in the next step); taste and season with salt and pepper.

Turn off heat; transfer filling to a medium bowl. Wipe out pan.

Open package of chicken* and drain off any excess liquid. Swap in chicken (no need to break up chicken into pieces!) for pork. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

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 pan used for filling. TIP: For 4 servings or if pan isn’t ovenproof, place enchiladas in a 9-by-13-inch baking dish.

Top with remaining salsa and sprinkle with Mexican cheese blend.

Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning.

Drizzle with crema and sprinkle with scallion greens. Serve.