For this and other salad dressings, see Salad Dressings 

For the chicken:

Trim 3-4 chicken breasts.  

Sear chicken in a Dutch oven or other oven-safe pot.  Season with salt and pepper while searing.  Remove from pot when browned on both sides. 

Add 1/2 a large or all of a small sweet onion, diced, and 3-4 tomatillos, also diced.  Sauté until starting to soften.  

Add 1/2 jar of diced roasted red Hatch chiles.  We used Pepper Palace brand.  Continue to sauté for a few minutes, then deglaze the pot with a splash of tequila.  

Add a packet of Frontera red chile enchilada sauce and a squeeze of lime.  Let reduce for a couple of minutes.   Put the chicken breasts back in the pot and top with cheeses of your choice.  We used a standard shredded "Mexican blend" plus cotija.  

Put in the oven at 350 until the cheese is browned and the chicken is cooked through, around 1/2 hour, +/-....