Green Chili Chicken Burritos

In a large bowl, combine the cubed chicken breast with salt and minced garlic. Mix well.

Add the all-purpose flour to the chicken and toss until evenly coated.

To a blender, add the roasted green chiles, halved jalapeños, fresh cilantro, and about half of the chicken broth.

Blend on high until the sauce is smooth. Set aside.

Heat bacon grease and olive oil in a large skillet or cast iron pan over medium-high heat.

Add the coated chicken to the hot pan in a single layer and begin to sear.

Add the diced white onion to the skillet with the chicken and continue to cook, stirring, until the chicken is lightly browned and the onion is softened.

Stir in the canned diced green chiles, ground cumin, and black pepper.

Pour the blended green chili sauce and the remaining chicken broth into the skillet.

Sprinkle in the dried Mexican oregano, stir everything to combine, and bring the mixture to a simmer.

Reduce heat and let it simmer for 10-15 minutes, or until the sauce has thickened and the chicken is fully cooked.

To assemble, spoon a generous amount of the chicken chile verde filling onto the center of a large, warm flour tortilla.

Top with shredded Mexican cheese blend.

Fold in the sides of the tortilla, then tightly roll from the bottom up to enclose the filling.