Skinny Loaded Sweet Potato Fry Nachos

Author: Becky Hardin - The Cookie Rookie
Print Recipe


  • 1 jar of 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, whatever you love!


  • 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 cilantro, sour cream, avocado, or anything that you love!
  • Enjoy!
  • (you'll have extra chicken, so this is the perfect meal for leftovers as well! You can also freeze the salsa chicken for later use!)