• Wash and dry all produce. • Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice poblano.

• In a small bowl, combine sour cream, 1 tsp Southwest Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Southwest Spice later.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. • In a separate small bowl, combine tomato, scallion whites, and 1 TBSP Old El Paso Mild Green Chile Enchilada Sauce (2 TBSP for 4). (You’ll use more enchilada sauce later.) Season with salt and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes.

• Add pork* and another drizzle of oil to same pan. Season with remaining Southwest Spice, 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.

• Add 1 cup Old El Paso Mild Green Chile Enchilada Sauce (2 cups for 4 servings) to pan with pork; bring to a simmer over medium-high heat. Cook until slightly thickened, 2-3 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. Turn off heat.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, Monterey Jack, salsa, and crema. Sprinkle with scallion greens and serve.