Creamy Queso Chicken Skillet

In a small bowl, combine sea salt, chili powder, cayenne pepper, and smoked paprika. Mix well with a fork to create the Mexican Chili Salt.

Pat the chicken breasts dry with paper towels and season each side liberally with the Mexican Chili Salt.

In a large skillet, melt two tablespoons of butter over medium heat.

Add the sliced onions to the skillet and cook until tender and lightly caramelized, stirring occasionally. Remove onions from the skillet and set aside.

Add the seasoned chicken breasts to the skillet and cook until cooked through, turning as needed. Transfer the cooked chicken to a cutting board and slice them into thin strips.

Return the sliced chicken and cooked onions to the skillet. In a medium bowl, combine the queso blanco sauce and diced green chilies, then pour the mixture over the chicken and onions.

Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally. Cover the skillet in between stirrings.