Chicken Enchilada Skillet Casserole

1 (16 ounce) bag frozen Broccoli, Corn & Peppers
1 (1 1/4 ounce) packet taco seasoning mix
1 (16 ounce) can diced tomatoes, undrained
3 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
8 ounces tortilla chips

In large skillet, combine vegetables, seasoning mix, tomatoes and chicken;
bring to boil over medium-high heat. Cover; cook 4 minutes or until
vegetables are cooked and mixture is heated through. Sprinkle with cheese;
cook, covered, 2 minutes more or until cheese is melted.

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