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NACHOS - CHICKEN - Sweet Potato Fry Nachos
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| SKINNY LOADED SWEET POTATO FRY NACHOS Author: Becky Hardin - The Cookie Rookie INGREDIENTS | |
| 1 jar | your favorite salsa |
| 4 | boneless skinless chicken breasts |
| 1 package | Alexia Sweet Potato Fries |
| 1 can | Hunts Diced Tomatoes |
| 1 can | black beans, drained |
| 1 can | steamed corn, drained |
| 1 cup | Mexican Blend Cheese |
Toppings such as low fat sour cream, cilantro, jalapenos, avocado
INSTRUCTIONS
Place chicken breasts with salsa in a slow cooker for 3 hours on high. After three hours, you should be able to easily shred the chicken. Keep on warm until ready to make your nachos.
Prepare Alexia Fries according to package directions.
Once fries are cooked, you're ready to make your nachos!
Prehead oven to 350F
Place fries in the bottom of a skillet (you can do two small skillets, or 1 large skillet)
Top with chicken, beans, corn, and tomatoes.
Finally, top with cheese.
Bake skillet for about 10-12 minutes or until cheese is melted and bubbly.
Take out and top with sour cream, avocado and cilantro.
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