2 to 3 cups shredded, cooked chicken (about half a rotisserie chicken)
1 pkg precut fajita mix (in the produce section)
2 TBSP cooking oil
1 pkg nacho seasoning
1 15 oz can Mexican flavored diced tomatoes
1 1/2 cups baking mix
3/4 cup milk
In a heavy, oven proof skillet, heat oil medium hot and sauté fajita mix, stirring, until it is tender crisp and starting to brown. Stir in chicken, fajita seasoning and tomatoes. Bring to a boil. Mix baking mix with milk and drop onto the boiling chicken mixture evenly over the top. Place into a 400 deg oven and bake about 15 minutes or until topping is browned. Serve hot.