Combine 2 cups of shredded cooked chicken with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a mixing bowl.

Mix in 1/4 cup of shredded cheese until well combined.

In a separate bowl, whisk together 1 cup of Greek yogurt and 1/4 cup of milk until smooth.

Season with a pinch of garlic powder, 1/2 teaspoon of salt, and pepper to taste.

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

Pour 1/4 cup of the white sauce into the prepared dish.

Warm tortillas in a skillet for about 30 seconds on each side.

Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.

Pour the remaining white sauce over the enchiladas and top with the remaining 1/2 cup of shredded cheese.

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

Let cool for 5-10 minutes and garnish with fresh cilantro before serving.