Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Thinly slice scallions, separating whites from greens. Drain and rinse beans. Quarter lime. 

Break up chicken in package; open package and drain off any excess liquid.

In a medium bowl (large bowl for 4 servings), combine chicken, scallion whites, beans, Southwest Spice Blend, enchilada sauce, salt, and pepper. TIP: Use a spoon or rubber spatula to break chicken up into ¼-inch pieces if necessary.

Arrange two tortillas on bottom of oven-ready tray (for 4 servings, divide between two trays, arranging two tortillas in each tray).

Spread one-third of the filling in an even layer over tortillas, then top with one packet of Mexican cheese blend (for 4, divide one-third of the filling evenly between two trays and use one packet of cheese per tray).

Repeat two more times with remaining tortillas, remaining filling, and remaining cheese.

Bake “lasagna” on top rack (be sure your oven has preheated!) until cheese is browned and filling is hot and bubbling, 20-25 minutes. (For 4, bake two trays side by side on top rack.)