Preheat your oven to 375 degrees F. Spray a 10 inch skillet with non stick spray or rub with butter. You could also use a 13x9 inch baking pan.
In another large pan heat the olive oil until hot and add the shallots. Cook for a few minutes until soft.
Add the shredded chicken, peppers, garlic, cumin, paprika, lime juice, 1/4 cup of chopped cilantro and 1/2 cup of the beans.
Mix well and cook on a medium heat for about 7 minutes and the flavors are combined.
Lay a tortilla on a cutting board and lay some of the chicken mixture on top in a line along the center of the tortilla.
Add about 1 tbsp of grated cheddar over the chicken and roll up the tortilla tightly. Transfer to the prepared skillet or 13x9 inch pan.
Repeat with all of the tortillas until the chicken is used up. Any leftover chicken can just be added over the top o the rolled up tortillas.
Using the pan from the chicken, melt the butter for the sauce.
Add the flour and stir for 3-4 minutes. Add the chicken stock and bring to a simmer, stirring with a whisk.
Once the sauce has thickened slightly add the salsa and 1/2 cup grated cheese.
Pour the sauce over the tortillas and sprinkle the remaining grated cheese over the top.
Bake for 25 minutes or until golden and bubbling around the edges, a few minutes longer or 5 minutes under the broiler if you prefer the cheese more melted.
Garnish with more cilantro, beans, green onions, tomato and avocado if desired.
Serve at once with extra salsa on the side.