Make the homemade Spanish rice according to your preferred recipe. Keep it warm and set aside until ready to serve.

Slice the chicken breasts or thighs into thin, even strips against the grain for tender bites. Season well with taco or fajita seasoning.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken in batches to avoid overcrowding the pan. Sear each side for 3–4 minutes until golden brown and fully cooked. Transfer the cooked chicken to a plate and let it rest for a few minutes.

Heat a large skillet or pot over medium-low heat. Drain the Rotel tomatoes and add them to the skillet. Stir in the diced jalapeños and sauté for about 1 minute. Sprinkle with salt.

Pour in the evaporated milk or half-and-half. Add the American cheese slowly, about one-quarter at a time, stirring well after each addition until smooth and melted. Once fully incorporated, add the pepper jack cheese in batches, stirring constantly until completely melted.

Stir in the green chilies and continue cooking for about 5 minutes, stirring occasionally, until the queso is warm, creamy, and smooth.

Spoon a generous portion of Spanish rice onto each serving plate or bowl. Top with the sautéed chicken strips and drizzle with warm queso sauce. Garnish with fresh cilantro and serve immediately.