Slice 1 medium onion 1/4 inch slices. One green or red pepper 1/2 inch wide and 1 to 1 1/2 inch strips. Trim 3/4 to 1 pound skinless boneless chicken breast into 1/4 inch thick slices cross grain and small bite size pieces.
In a large skillet over medium-high heat, add 1 tablespoon oil and when shimmering, add the veggies and chicken. Mix in 2 teaspoon chili powder, 1/2 teaspoon each of cumin, onion powder, garlic powder and kosher salt.
Stir frequently. Cook until chicken is done to 165, and onion and pepper are tender. About 10 minutes. You can stop here and refrigerate or freeze for later, but it needs to be hot when used in the next step.
In a large skillet over medium to medium-high heat, add 2 teaspoons vegetable oil. When shimmering, add an 8-inch tortilla. Working quickly, sprinkle top with about 1/2 cup shredded cheese over the entire surface and about 3/4 cup of the chicken mixture over one-half of the surface.
When the cheese starts to melt, flip the half of the tortilla without the chicken over the chicken half. Remove to plate and tent lightly with foil and continue to repeat cooking more. You will probably need to add a teaspoon or so of oil for each new tortilla.
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