Preheat the oven to 350.
In a medium bowl, mix the crust Ingredients until well blended, cover.
On the stove, boil the tomatillos, onion and garlic until they are soft.
Combine the tomatillos, onion and garlic along with the Hatch green chile in a blender with a little of that water used to boil them (not too much!) - puree until thick.
Stir the filling ingredients into the bowl of shredded chicken, mix well.
Divide the crust ingredients into 12 muffin pan wells - push in and mold up the cups.
Fill each cup with the chicken/sauce filling.
Bake for 30 - 35 and then remove and let cool.
Top each with Cacique Queso Fresco, Cacique Crema, and fresh cilantro.