Ingredients
- 5 boneless, skinless chicken breasts
- 32 oz. shredded cheddar cheese
- 32 oz. chicken stock
- 5-6 large tortillas
- ¼ cup Cotija cheese
Hatch Chile Salsa Ingredients
- 15-20 Hatch chiles
- 1 small onion or ½ large onion
- 4 cloves garlic
- 1 bunch cilantro
- 1 tsp cumin
- ½ tsp coriander
- 2 limes, juiced
- 2 tsp honey
- Salt to taste
Instructions
Equipment
Big Green Egg Dutch Oven
Gallon-sized resealable bag
Blender or food processor
Method
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
In the Dutch oven, cover the chicken with chicken broth and 2 tbsp of the hatch chile salsa. Place on the grill and simmer until the internal temperature reaches 165°F, about 15 minutes. Remove from the grill, strain and chop the chicken.
In the same Dutch oven, spread a tablespoon of salsa on the bottom. Next place a tortilla and top with chicken and a handful of cheese. Repeat this process until the ingredients are gone. Place on the grill and bake for 20 minutes or until the cheese is melted. During the last 5 minutes top with the Cotija cheese. Remove from the EGG and let rest for 10-15 minutes. Enjoy!