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Wrap chicken breasts in plastic wrap and pound thin with a mallet or pot.
Crush potato chips in the bag, then pour into shallow dish.
Pour buttermilk in another shallow dish and dip each breast in the buttermilk to coat, and then dip into the potato chips, turning to coat completely.
Add oil to a heavy frying pan to a depth of ¼-inch. Heat over medium-high heat until hot.
Place the chicken breasts in the frying pan and cook until chicken is no longer pink (170 degrees when a meat thermometer is inserted) and potato chips appear golden brown.
Remove cooked breasts from pan and drain on paper towels.
Top chicken with Salsa Facil and cheese and serve with rice and refried beans.
Melt butter in a small sauce pan on medium-low heat, then slowly sprinkle flour into melted butter, whisking constantly.
When flour is fully incorporated and roux is smooth, reduce heat to low and cook roux for approximately 20 minutes, stirring frequently.
Remove from heat and keep warm.
Melt butter in heavy bottomed sauce pan. Add onions and sauté until lightly brown.
Add chicken stock and spices. Bring to a boil, then reduce to light simmer.
While the sauce is simmering, slowly add roux, whisking to blend.
Simmer mixture for 15 minutes, until thickened.
Add the roasted green chiles and tomatoes and simmer for an additional 15 minutes.