Combine seasoned salt, onion powder, garlic powder, cumin, chili powder, and ground chipotle pepper in a small bowl. Sprinkle evenly between chicken breasts, front and back.

Grill chicken breasts until juices run clean. I use a George Foreman Grill.

Dice cooked chicken breasts.

Sprinkle ¼ of the cheese onto one tortilla. Evenly spread 1 diced chicken breast, ½ of the tomato, and ½ of the cilantro on top of cheese. Layer another ¼ of the cheese. Top with an additional tortilla.

Place in a frying pan over medium heat. Cook for 1-2 minutes until cheese is melted and then carefully flip and cook for an additional minute.

Remove from pan and cut into 4 slices.

Drizzle chipotle sauce and desired garnishes on top. Serve with additional chipotle dipping sauce.

Repeat with remaining ingredients.

In a small bowl combine all ingredients and stir until combined.