Split chicken breasts in half or get thin sliced chicken breasts or chicken tenders. Sauté in olive oil with salt and pepper.

When the chicken is browned but not cooked through, remove from the pan and place in a baking dish.

Add 2 chopped Anaheim or Hatch green chiles. Add 2-3 diced tomatillos. And add 1/2 or 1/3 red onion, diced. Sauté then deglaze with tequila or vodka.

Add a good pre-made hatch green chile sauce. Simmer and taste to see if it needs salt or acid. Pour sauce over the chicken.

Top with shredded Mexican blend cheese. Back until the cheese is melted and the chicken cooked. Then switch to broil until the cheese is brown and bubbly. Serve with a salad and tortilla chips.