Hatch Chile Salsa and Chicken Casserole

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Ingredients

  • 5 boneless, skinless chicken breasts
  • 32 oz. shredded cheddar cheese
  • 32 oz. chicken stock
  • 5-6 large tortillas
  • ยผ cup Cotija cheese

Hatch Chile Salsa Ingredients

  • 15-20 Hatch chiles
  • 1 small onion or ยฝ large onion
  • 4 cloves garlic
  • 1 bunch cilantro
  • 1 tsp cumin
  • ยฝ 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 400ยฐF/204ยฐC.

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 165ยฐF, 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!

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