• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Dice tomato. Trim, peel, and thinly slice half the onion (whole onion for 4 servings); mince a few slices until you have 1 TBSP (2 TBSP for 4). Quarter lemon. Core, deseed, and dice poblano. • Pat chicken* dry with paper towels.

• In a small bowl, combine tomato, minced onion, a drizzle of oil, and a squeeze of lemon juice (juice from half a lemon for 4 servings). Season with salt and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, salt, and pepper. Cook until veggies are softened, 4-6 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Transfer to a medium bowl. • Add a drizzle of oil to same pan. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned, 3-5 minutes. • Return veggies to pan. Stir in half the Tex-Mex paste, half the Southwest Spice (you’ll use the rest of each later), and ¼ cup water (1⁄3 cup for 4 servings). Cook until everything is coated and chicken is cooked through, 2-3 minutes more. 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 ovenproof pan.

• In a second small bowl, combine tomato paste, remaining Tex-Mex paste, remaining Southwest Spice, and ½ cup water (¾ cup for 4 servings). • Pour sauce over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese melts, 3-5 minutes

• Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve with remaining lemon wedges on the side.