Prepare Chicken Filling: In a mixing bowl, combine shredded chicken with olive oil, garlic powder, cumin, salt, and black pepper. Stir in the reserved shredded cheese until everything is well mixed and the flavors meld beautifully.

Make White Sauce: In a separate bowl, whisk together the Greek yogurt and milk until the mixture is smooth and creamy. Taste and season as needed to achieve the perfect balance.

Preheat Oven: Set your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with a bit of olive oil to prevent sticking.

Assemble Enchiladas: Spread a generous 1/4 cup of the white sauce evenly on the bottom of the prepared dish. Warm the tortillas briefly to make them pliable. Spoon the chicken filling into each tortilla, roll them up tightly, and place seam-side down in the baking dish.

Add Sauce & Cheese: Pour the remaining white sauce over the assembled enchiladas, ensuring they are well-coated. Top with the reserved shredded cheese, giving it that delightful cheesiness we all love.

Bake: Place the dish in the oven and bake for 25-30 minutes, or until the enchiladas are bubbly and the cheese is golden brown on top.

Rest & Serve: Once out of the oven, let the enchiladas rest for 5-10 minutes. This helps with easy serving. Add a sprinkle of fresh cilantro on top before delighting in this comforting dish!