Heat the oil in a 4-quart dutch oven over medium heat. Sprinkle the chicken breasts liberally with the taco seasoning, and be sure to cover all sides.

Sear the chicken for 3-4 minutes on each side until golden brown.

Add the enchilada sauce, broth, onion, garlic, jalapeno, and chipotle peppers. Bring the mixture to a simmer. Place the lid on the dutch oven and reduce the heat to low. Allow the chicken to cook 20 minutes.

Remove the lid and using tongs carefully flip the chicken breast. If too much liquid has evaporated add ¼ cup additional broth or water.

Allow the chicken to simmer over low heat covered for 5-10 more minutes until the chicken reaches an internal temperature of 165 degrees F and shreds easily with a fork.

When the chicken is done remove the onion, jalapeno, garlic, and pepper from the pot. Shred the chicken and toss it in the sauce if desired (it will be spicy, so you may want to spoon the sauce over it versus tossing ALL of the sauce on the chicken)

Heat a large griddle or skillet to medium-high heat. Grease the skillet well so the corn tortillas are coated. Add the tortillas to the cook top, top with cheese and chicken, carefully fold over and cook on each side until golden brown. Immediately sprinkle with flakey sea salt.