Preheat your oven to 375°F and grease a 9×13-inch baking dish with non-stick cooking spray.

Mix together the Greek yogurt, refried beans (or mashed black soybeans), and taco seasoning in a large mixing bowl until creamy. Add shredded chicken, ½ cup shredded cheese, and diced green chiles (if using), seasoning with salt and pepper to taste.

Scoop about ⅓ cup of the creamy chicken mixture onto the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.

Pour the enchilada sauce evenly over the tortillas, using ¾ to 1 full can. Sprinkle the remaining 1 cup of shredded cheese on top.

Bake for 15-20 minutes or until cheese is melted and bubbly, optionally broiling for an additional 1-2 minutes for a crispy topping.

Cool enchiladas for 5 minutes after baking, then serve hot with garnishes like sour cream, cilantro, or jalapeños.