Hatch Chile Salsa and Chicken Casserole


  • 5 boneless, skinless chicken breasts
  • 32 oz. shredded cheddar cheese
  • 32 oz. chicken stock
  • 5-6 large tortillas
  • ¼ cup Cotija cheese



Big Green Egg Dutch Oven
Gallon-sized resealable bag
Blender or food processor


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!

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

Hatch Chile Salsa Instructions

Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.

Roast the Hatch chiles for 5 minutes per side or until there is a charred outside. Remove the chiles from the grill and place in a gallon-sized resealable bag for 10-15 minutes. The chiles should be soft and pliable at this point. Remove the skins, stems and seeds from the chiles.

To give the salsa even more of a roasted flavor you can also roast the onion, garlic and lime, however, this is an optional step. Put all the ingredients for the salsa in a blender or a food processor and blend together to desired consistency. Set aside.

Leave a Reply

Your email address will not be published. Required fields are marked *