Before starting, preheat your broiler to high. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sprinkle over flour and stir together until no clumps remain. Whisk in the Mexican seasoning, broth concentrate and 1/2 cup water (dbl for 4 ppl). Bring to a boil, then reduce the heat to medium-low. Simmer, until sauce is slightly thickened, 6-8 min. Remove from heat.

Core, then cut bell peppers into 1/4-inch strips. Roughly chop cilantro.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring often, until peppers soften, 5-6 min. Season with salt and pepper. Transfer veggies to a plate. Add another 1/2 tbsp oil (dbl for 4 ppl), then the pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.\*\* Season with salt and pepper. Return veggies to the pan. Stir in half the enchilada sauce, then remove from heat.

Lightly oil an 8x8-inch baking dish (use a 9x13-inch dish for 4ppl). Place one tortilla on a clean work surface. Top with 1/2 cup pork mixture. Roll up to close and place, seam-side down, in the prepared baking dish. Repeat with remaining tortillas and remaining pork mixture, using 1/2 cup of mixture per tortilla.

Drizzle tops of enchiladas with remaining enchilada sauce and sprinkle with cheese. Broil in the middle of the oven, until cheese melts and edges of tortillas are slightly crispy, 2-3 min. (TIP: Keep an eye on enchiladas so they do not burn!)

Divide enchiladas between plates. Dollop over the sour cream and sprinkle with cilantro.