In a large skillet, heat the olive oil over medium heat. Add the minced white onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped green chiles, drained and rinsed Navy or Cannellini beans, and cooked shredded chicken breast to the skillet. Pour in the water and crumble in the chicken bouillon cube. Sprinkle in the ground cumin, and stir everything together until well combined.
In a separate saucepan, melt the butter over medium heat. Add the chopped white onion and sauté until translucent. Sprinkle in the flour and whisk for about a minute to create a roux. Gradually pour in the chicken broth while whisking continuously. Once the mixture thickens, add the can of chopped green chiles and chopped jalapeños. Season with kosher salt to taste.
Preheat your oven to 375°F (190°C). Take a tortilla and spoon a generous portion of the chicken and bean mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are in the baking dish, pour the creamy salsa verde over the top, ensuring each enchilada is generously covered. Sprinkle the reduced-fat Mexican cheese evenly over the dish.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Once baked, remove the enchiladas from the oven and let them sit for a few minutes. Garnish with chopped fresh cilantro or scallions before serving for a pop of color and flavor.
