Place the chicken in a medium bowl and toss with the taco seasoning. Allow to sit at room temperature for at least 15 minutes, or refrigerate overnight.

Heat a skillet to medium-high heat and add 1 tablespoon of the oil.

Cook the chicken, stirring often for 8 minutes.

Add the onion, red pepper, and chipotle chili pepper and cook for another 5 minutes.

Transfer the meat and vegetables to a clean bowl.

Reduce the heat to medium-low and carefully wipe the skillet clean.

Add the remaining 1 tablespoon of oil to the skillet.

Place the tortilla in the skillet, working in batches as necessary.

Top with the meat, vegetables, and cheese.

Add a second tortilla on top.

Cook, turning once until the tortillas are brown and crispy and the cheese is melted, about 7 to 10 minutes.

Transfer to a cutting board and cut into wedges.