In a medium mixing bowl, combine 2 cups of cooked shredded chicken with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of cumin, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix thoroughly until evenly coated, then fold in ¼ cup of shredded cheese.

In a separate bowl, whisk together 1 cup of Greek yogurt and ¼ cup of milk until smooth and creamy, seasoning as desired.

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

Warm the tortillas to make them pliable. Spread ¼ cup of white sauce in the bottom of the baking dish, fill each tortilla with the chicken mixture, roll them up tightly, and place seam-side down in the dish.

Pour the remaining white sauce over the enchiladas and sprinkle with the rest of the shredded cheese.

Bake in the preheated oven for 25-30 minutes until bubbly and golden brown.

Let the enchiladas rest for 5-10 minutes before serving, garnishing with fresh cilantro if desired.