Preheat oven to 375°F.

In a medium pan, heat olive oil over low heat. 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, cook an additional 5 minutes or until thickened. Set aside.

In a large pan, melt butter over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.

Add flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth, cook until thickened, about 4-5 minutes.

Stir in green chiles, jalapeños, salt, and sour cream.

Spread about 1/4 cup of sauce in a 9x13 inch dish. Fill tortillas with 1/3 cup filling, roll and place seam down in dish.

Pour remaining sauce over rolled tortillas. Top with cheese.

Cover with aluminum foil and bake for 20-30 minutes. Remove and garnish with cilantro or scallions.