Fajita/Nacho Chicken

Okay, so last night we made fajitas/nachos, and that means fabulous chicken. I had someone ask for the recipe, so here it is.

1 pack chicken tenderloins, cut into small pieces

Toss in:
Paprika
A little Season-All
Worcestershire (a lot of this, it's my favorite)
A dash of mild Picante sauce
If you like, you can add some cajun seasoning, garlic, extra pepper, whatever. We just like our chicken on the mild yet flavorful side.
The chicken should be wet, but not runny.

In a roomy non-stick skillet, heat some oil. I use olive oil, but regular veg oil would be fine. Toss your chicken around until it's all cooked through. That part's really cool, cause with the small pieces it's really quick and you can actually see it turning.

We serve it either nacho style over chips covered in melted cheese and paprika, or fajita style with sour cream, cheese, lettuce, and salsa.