Making The Chili Salt

• Add all of those ingredients together, and use a fork to stir them together until evenly combined.
• Pat the chicken breasts dry with paper towels. Season each chicken breast liberally with the prepared salt seasoning. Set aside.
• In a large skillet, melt a two tablespoons of butter. Once melted & hot add the onions. Stir the onions, cooking them until tender and lightly caramelized. Remove them from the skillet and set aside.
• Season the chicken liberally with the prepared salt, to your preference. Add them to the hot skillet and cook, turning as needed, until the chicken's cooked through.
• Transfer the cooked breasts to a cutting board and thinly slice them into strips. Transfer the strips back to the pan.
• In a medium mixing bowl, add the queso sauce & green chiles. Whisk them together until combined.
• Add the onions back to the skillet, and stir them in with the cooked chicken strips. Pour the white sauce evenly out over the chicken and onions.
• Bring the mixture to a slow simmer, and let it simmer for 5 minutes- stirring occasionally. Cover in between stirrings.
• Serve as is over a bed of rice, or serve it Mexican buffet style with tortillas and all the fixings on the side.