Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce.

Halve, peel, and thinly slice onion. Quarter lime. Roughly chop cilantro leaves and stems. Crush peanuts in their bag (use a rolling pin or heavy-bottomed pan).

In a small bowl, whisk together coconut milk and red curry paste until smooth. Transfer ¼ cup coconut red curry sauce (½ cup for 4 servings) to a separate small bowl and reserve for Step 5.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and chicken; season with Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until onion is softened and chicken is browned and cooked through, 4-6 minutes.

Add remaining coconut red curry sauce and garlic-ginger scallion paste to pan with chicken mixture. Cook, stirring, until sauce has thickened and reduced, 30-60 seconds.

Remove pan from heat. Stir in juice from half the lime.

Arrange enchiladas, seam sides down, in an 8-by-8-inch baking dish or ovenproof pan (use a 9-by-13-inch baking dish for 4 servings).

Drizzle reserved coconut red curry sauce over enchiladas. Sprinkle with pepper jack.

Bake on top rack until sauce is bubbling and cheese melts, 3-5 minutes.

Drizzle enchiladas with chili sauce. Garnish with cilantro and crushed peanuts.

Divide between plates and serve with remaining lime wedges on the side.