• Before starting, preheat broiler to high.
• Wash and dry all produce.
• Heat a medium pot over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then flour. Stir to combine.
• Whisk in 1 cup (2 cups) water, 1 1/2 tbsp (3 tbsp) Mexican Seasoning and broth concentrate for 1 min, until smooth. Bring to a boil.
• Once boiling, reduce heat to medium-low. 
• Simmer for 4-6 min, whisking often, until enchilada sauce thickens slightly. 
• Remove from heat.

• Meanwhile, core, then cut pepper into 1/4-inch slices.
• Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
• Cut tomatoes into 1/4-inch pieces.
• Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
• To a medium bowl, add tomatoes, lime zest, 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to combine.

• Heat a large non-stick pan over medium-high. 
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook for 5-6 min, stirring often, until softened. Season with salt and pepper, then transfer to a plate. 
• To the pan, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.** Season with remaining Mexican Seasoning, salt and pepper. 
• Return veggies to the pan. 
• Stir in half the enchilada sauce. Remove from heat.

• Lightly oil an 8x8-inch baking dish (9x13-inch for 4 servings) with 1/2 tbsp (1 tbsp) oil.
• Place tortillas on a clean work surface.
• Divide protein shred filling between tortillas.
• Roll up to close tortillas and place, seam-side down, in the prepared baking dish.

• Drizzle remaining enchilada sauce over top, then sprinkle with cheese.
• Broil in the middle of the oven for 3-6 min, until cheese melts and edges of enchiladas are slightly crispy. (TIP: Keep an eye on enchiladas so they don't burn.)

• Divide enchiladas between plates.
• Dollop salsa and sour cream over top.
• Squeeze a lime wedge over top, if you like. 

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook pork, tossing occasionally for 6-8 min, until cooked through.**