In a medium saucepan, whisk together the milk and cornstarch over medium-low heat until it starts to simmer.
Turn the heat up to medium and add the American cheese. Whisk continuously until the cheese is completely melted. Add the shredded pepper jack and whisk continuously until completely melted.
Remove the saucepan from the heat and whisk in the chicken chili seasoning packet, oregano, and diced green chilies. Cover and set aside.
Nachos
Arrange the tortilla chips on a baking sheet or large platter. Top the chips with the shredded chicken. Use a ladle or spoon to pour the as much queso blanco as you like over the top. Add northern beans, salsa verde, avocados, jalapeno, and cilantro all over the nachos. Serve immediately with the fresh lime wedges on the side.
Notes
The nutritional information shown uses half of the queso blanco recipe on the nachos.
You’ll need about 3 cups (12 ounces) of shredded chicken in total. You can cook some chicken breasts ahead of time and shred them instead. Grabbing a rotisserie chicken at the store just helps cut down on prep time.
Other topping suggestions –red onion, green onions, tomatoes, sour cream, black beans, and hot sauce.