• Cut chicken into bite-size pieces. Sauté in hot oil for a minute or two. Sprinkle with seasoned salt, pepper, and a little crushed red pepper, if desired. When the chicken has cooked through, add the BBQ sauce and reduce the heat to LOW. Allow to simmer for about 10 to 15 minutes, until the sauce has thickened a bit. Remove from the heat and set aside.

For the Crispy Tortillas

• While the chicken is simmering, pour about ¼ cup vegetable oil (or enough to generously coat the pan) into a medium nonstick frying pan and place over MEDIUM-HIGH heat. When the hot and shimmering, but not smoking, carefully slide in a corn tortilla. Allow it to cook for about 1 minute or until golden brown. Use tongs to flip the tortilla and continue to cook until crisp and browned on the other side. Transfer the cooked tortilla to a double layer of paper towels to drain and blot excess grease with additional paper towels. Repeat with remaining tortillas, adding additional vegetable oil as needed.

  See alternate "oven-fry" method in Notes section below.
• Top the cooked corn tortillas with BBQ chicken, a little cheese, shredded cabbage, a 2nd layer of cheese, and a drizzle with jalapeno ranch. Garnish with optional toppings, if desired.