Preheat your oven to 375°F (190°C). Gather your ingredients while the oven warms up.

In a mixing bowl, combine shredded chicken, garlic powder, cumin, salt, and pepper. Mix thoroughly.

Warm the tortillas in the microwave for 30-45 seconds until soft and pliable.

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

In another bowl, whisk together Greek yogurt, milk, and olive oil until smooth. Adjust thickness with more milk if desired.

Pour the creamy white sauce over the rolled enchiladas and sprinkle freshly shredded cheese on top.

Bake for 20 minutes until the sauce is bubbling and the cheese is golden brown.

Let the enchiladas rest for 5 minutes before serving to thicken the sauce.