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 tablespoons (30 ml) of the hatch chile salsa. Place on the grill and simmer until the internal temperature reaches 165°F/73°C, 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!
Set the EGG for direct cooking 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.
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