In a mixing bowl, combine shredded chicken with olive oil, garlic powder, cumin, salt, and black pepper. Stir in 1/4 cup of shredded cheese until well incorporated.

In a separate bowl, whisk together Greek yogurt and milk until completely smooth. Season lightly with salt.

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

Pour a thin layer of white sauce into the bottom of the greased baking dish. Warm tortillas in a skillet for about 30 seconds per side.

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

Pour the remaining white sauce over the top and sprinkle any remaining shredded cheese. Bake for 25-30 minutes.

Let the enchiladas rest for about 5-10 minutes before serving. Garnish with fresh cilantro.