Preheat oven to 375°F.

In a medium pan, heat olive oil over low. Add onions and garlic, sauté until soft about 2-3 minutes.

Add green chiles, beans, water, bullion, and cumin. Mix well, cover, and simmer on low for 15 minutes.

Remove cover, add shredded chicken and cook an additional 5 minutes until thickened. Set aside.

For the Salsa Verde sauce, melt butter in a large pan over medium heat. Add chopped onion, cook until translucent about 3-4 minutes.

Stir in flour, cook for 1 minute, then slowly whisk in chicken broth until smooth. Bring to a boil and cook until thickened about 4-5 minutes. Add green chiles, jalapeños, and salt to taste.

Remove from heat, stir in sour cream.

Spread about 1/4 cup of enchilada sauce in a baking dish. Fill tortillas with 1/3 cup of filling, roll and place seam side down.

Pour remaining sauce over rolled tortillas. Top with cheese.

Cover with foil and bake at 375°F for 20-30 minutes. Garnish with cilantro or scallions before serving.