In a medium pot, melt butter, add flour and whisk until combined. Slowly pour in chicken stock, whisking while you do.
Add a can (4oz) of chilies, salsa verde, sour cream, paprika and cheese and whisk until smooth.
Taste and add pepper and if necessary add some salt.
Heat 2 TBS grapeseed or olive oil in a medium pot, add onions and jalapeno and saute for 2 minutes.
Add chicken, a small 4 oz can of green chilies, salsa verde, stock, and paprika. Stir to combine.
Add cream, salt, and pepper and cayenne if you choose).
Heat until mixture begins to bubble, set aside.
Add a small amount of sauce to the bottom of your baking dish. (preheat oven to 375 degrees)
Fill each tortilla with a couple of big spoonfuls of the mixture, sprinkle shredded cheese over top and roll up.Place in baking dish and repeat until all mixture is used up.
Spoon sauce over top the enchiladas and bake for 20 minutes.
Remove from oven, sprinkle with cheese and return to the oven until cheese is melted.
Sprinkle with parsley, cilantro and/or scallions and serve.