I was at the Haymarket farmers market and met the folks at Jimmy’s Hot Hatch Chili Pepper Salsa Verde. I had not done Mexican in a while, so I did the chicken enchilada. Jimmy’s stuff packs some heat but also packs great flavor. I toned it down a couple of ways: creamed corn on the inside and sour cream outside. I also added some Poppi’s chili powder for some extra flavor. Lastly, I finished with some cheddar and pepper jack cheese on top. I hope you like it.

1 1/2 pounds boneless skinless chicken
2 teaspoons Old Bay seasoning
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Poppi’s chili powder
1 teaspoon paprika
1 teaspoons oregano
4 ounces corn oil for cooking
8 6” tortillas
2 jars Jimmy’s Hot Hatch Chili Pepper Salsa Verde (it’s delicious but hot – you may have to get a mild to tone it down)
1 15-ounce can creamed corn
8 ounces sour cream
8 ounces cheddar, grated
8 ounces pepper jack cheese, grated

Heat oven to 350.

Dice chicken in one-inch pieces.

In bowl mix all seasoning. Add chicken and coat all pieces.

Heat skillet to medium; add remaining oil and cook until 160 degrees. Remove to a paper towel.

In a 9 x 13 pan add tortillas; add 1/4 cup chicken and 2 tablespoons of creamed corn to each tortilla. Roll up. Do this with all eight tortillas.

Top rolled tortillas with salsa verde.

Sprinkle cheeses 1/4 cup at a time over all tortillas, alternating until all cheese is used.

Bake for 20 minutes.

Serve.