In a mixing bowl, combine shredded cooked chicken, olive oil, garlic powder, cumin, salt, and black pepper. Mix well.

In a separate bowl, whisk together Greek yogurt and milk until smooth. Season with garlic powder, salt, and pepper.

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

Spread a layer of white sauce in the bottom of the dish. Fill tortillas with chicken mixture, roll them up, and place seam-side down.

Pour remaining white sauce over the enchiladas and sprinkle with shredded cheese.

Bake for 25–30 minutes until the sauce bubbles and the cheese is golden brown.

Let enchiladas rest for 5-10 minutes before serving, garnishing with fresh cilantro if desired.