In one provided tray, combine pepper and onion mix, 2 tsp. olive oil, and half the taco seasoning (reserve remaining for chicken). Massage oil and seasoning into vegetables. Spread into an even layer.

Pat chicken dry and season both sides with remaining taco seasoning. Place chicken in second provided tray.

Bake both trays uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

While meal bakes, in a mixing bowl, combine enchilada sauce and mayonnaise. Set aside.

In another mixing bowl, combine guacamole, sour cream, and lemon juice. Set aside.

Carefully remove both trays from oven. Drain excess liquid from chicken and top evenly with cheese. Tray will be hot! Use caution.

Bake chicken again uncovered in hot oven until cheese is melted, 3-4 minutes.

While cheese melts, place rolls, cut-side down, directly on oven rack. Toast until rolls are lightly browned, 3-4 minutes.

Carefully remove rolls and tray from oven.

To serve, evenly spread enchilada mayonnaise on bottom roll. Evenly spread guacamole crema on top roll. Top bottom roll with vegetables, then chicken, then top roll. Halve, if desired. Bon appétit!