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, and cook an additional 5 minutes until thickened.

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

Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and bring to a boil. Cook until thickened, about 4-5 minutes.

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

Spread 1/4 cup of sauce in a 9×13 inch baking dish. Fill tortillas with 1/3 cup of filling, roll, and place seam side down.

Pour remaining sauce over the rolled tortillas and sprinkle with cheese.

Cover with aluminum foil and bake for 20-30 minutes until hot and cheese melts. Garnish with cilantro or scallions before serving.