Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, pepper and half the Enchilada Spice Blend, then toss to coat. Roast in the middle of the oven, flipping halfway though, until golden-brown, 25-28 min.

While potatoes roast, core, then cut pepper into 1/2-inch pieces. Thinly slice green onions. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season with salt, pepper and remaining Enchilada Spice Blend.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Remove the pan from heat. Transfer chicken to a parchment-lined baking sheet. Spoon salsa evenly over tops of chicken, then sprinkle with cheese. Bake in the bottom of the oven until cooked through, 12-14 min.**

While chicken bakes, add peppers and garlic to the same pan over medium. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Season with salt and pepper. Remove the pan from heat.

Add potatoes and half the green onions to the pan with peppers. Toss to combine. Divide veggie jumble and queso-topped chicken between plates. Dollop sour cream over veggie jumble. Sprinkle with remaining green onions.