Preheat oven to 350 degrees. Prepare an 8×10 casserole dish with non-stick spray.
In a medium bowl, mix together enchilada and buffalo wing sauce.
In a large bowl, toss together shredded chicken, greek yogurt, garlic powder, beans and buffalo/enchilada sauce. Pour in 1/2 cup of the enchilada sauce mixture and stir until combined.
Working with one tortilla at at time, fill with about 1/3-1/2 cup of the chicken mixture.
Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas.
Top with the cheese and bake for 20-25 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven top with the green onions (and cilantro if desired) and serve warm!