Prepare the chicken filling by combining cooked shredded chicken with olive oil, garlic powder, cumin, salt, and black pepper. Mix well and fold in some shredded cheese.

Craft the simple white sauce by whisking together Greek yogurt and milk until smooth, seasoning with additional garlic powder, salt, and pepper.

Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil. Spread some creamy white sauce on the bottom.

Warm the tortillas to make them pliable. Spoon the chicken filling onto each tortilla, rolling them tightly and placing seam-side down in the baking dish.

Top the enchiladas with the remaining white sauce and sprinkle shredded cheese on top.

Bake for 25-30 minutes until the cheese is golden brown and bubbly.

Let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh cilantro.