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 flour. Stir to combine. Whisk in broth concentrate, 1 1/2 tbsp Mexican Seasoning and 1 cup water (dbl both for 4 ppl), until smooth, 1 min. Bring to a boil. Once boiling, reduce heat to medium-low. Simmer, whisking often, until sauce thickens slightly, 4-6 min. Remove the pot from heat.

Core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Add tomatoes, half the cilantro, lime zest, 1/2 tbsp lime juice, 1/2 tsp sugar and 1/2 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

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

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

Drizzle remaining enchilada sauce over tops of enchiladas, then sprinkle cheese over top. Broil in the middle of the oven until cheese is melted and edges of tortillas are slightly crispy, 3-4 min. (TIP: Keep an eye on enchiladas so they do not burn!)

Divide enchiladas between plates. Dollop with salsa and sour cream. Sprinkle remaining cilantro over top. Squeeze over a lime wedge, if desired.