Let the chicken boil for a few minutes until tender and cooked. Using your hands or a fork, shred it into fine bits.
Pour olive oil into a hot frying pan. Sauté the chipotle dried chili, chopped green bell pepper, and onion in the heated olive oil. Wait until the onion softens.
Toss the shredded chicken into the pan. Cook for 5 minutes together with the cream cheese and tomato pureé. Adjust the flavor with some salt and pepper. Mix with a spatula and turn off the heat.
Move the chicken mixture into a baking dish. Generously dust with mozzarella cheese on the surface. Garnish with some sliced jalapeno pieces. Bake in the preheated oven for approximately 5 minutes or wait until the cheese on top melts and settles. Enjoy while warm.