Preheat your oven to 375°F (190°C).

Combine shredded chicken with garlic powder, cumin, salt, and pepper in a mixing bowl.

Warm tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds.

Fill each tortilla with ¼ cup of the chicken mixture, roll tightly, and place seam-side down in a greased 9x13 baking dish.

Whisk together Greek yogurt, milk, and olive oil until smooth to make the white sauce.

Pour the sauce evenly over the rolled enchiladas.

Sprinkle a layer of shredded cheese over the enchiladas.

Bake for 20 minutes, checking for bubbling sauce and golden cheese around the 18-minute mark.

Allow to rest for 5 minutes before serving.