Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the shredded chicken with garlic powder, cumin, salt, and pepper.

Warm your tortillas in the microwave for about 10 seconds.

Take a warm tortilla and spoon ¼ cup of the chicken mixture onto the center, then roll tightly and place seam-side down.

In a separate bowl, whisk together Greek yogurt, milk, and olive oil until smooth.

Pour the creamy sauce over the assembled enchiladas and sprinkle cheese on top.

Bake in your preheated oven for approximately 20 minutes.

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