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.