Preheat oven to 375°F.

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

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

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

For the salsa verde, melt butter in a large pan over medium heat. Add onions, cook until translucent, about 3-4 minutes.

Add flour and cook for 1 minute. Slowly whisk in chicken broth until smooth. Cook until thickened, about 4-5 minutes.

Add green chiles, jalapeños, and salt to taste. Remove from heat and stir in sour cream.

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

Pour remaining sauce over assembled enchiladas. Top with cheese.

Cover with foil and bake at 375°F for 20-30 minutes until hot and cheese melted. Garnish with cilantro or scallions.