1. Preheat oven to 425°. Melt butter in a lightly greased 11- x 7-inch baking dish in oven 2 to 3 minutes.
2. Sprinkle chicken with salt and cumin. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken in baking dish.
3. Bake at 425° for 15 minutes. Stir together cream of mushroom soup, chiles, and remaining 1 cup buttermilk. Pour over chicken, and bake 10 to 15 minutes or until chicken is done. Sprinkle with cheese, and bake 5 minutes or until cheese is melted. Serve chicken and sauce over hot cooked rice. Sprinkle with cilantro.