Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine shredded chicken with garlic powder, cumin, salt, and pepper. Mix until well coated and set aside.

Wrap tortillas in a damp paper towel and microwave for about 30 seconds to make them pliable.

Spoon about ¼ cup of the seasoned chicken mixture onto each tortilla. Roll tightly and place seam-side down in a greased baking dish.

In a separate bowl, whisk Greek yogurt, milk, and olive oil until smooth. Adjust consistency with more milk if needed.

Pour the creamy white sauce over the enchiladas, then sprinkle cheese on top.

Bake in the oven for about 20 minutes until the sauce is bubbling and the cheese is golden.

Remove from oven and let rest for 5 minutes before serving.