Preheat the oven to 375°F and prepare a 9x13-inch baking dish by spraying it with non-stick spray.

Mix together Greek yogurt, refried beans, taco seasoning, and shredded chicken in a mixing bowl. Stir in ½ cup of shredded cheese and diced green chiles, seasoning with salt and pepper to taste.

Fill each tortilla with about ⅓ cup of the filling mixture. Roll them tightly and place them seam-side down in your baking dish.

Pour your favorite enchilada sauce over the rolled tortillas, ensuring they're well covered, then sprinkle with the remaining cheese.

Bake the enchiladas for 15-20 minutes, or until the cheese is melted and bubbly.

Cool for 5 minutes before serving. Top them with sour cream, fresh cilantro, or jalapeños.