Preheat your oven to 375°F (190°C).

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

Warm the tortillas in a damp paper towel in the microwave for about 30 seconds to 1 minute.

Assemble the enchiladas by laying each warm tortilla flat, placing about ¼ cup of the chicken mixture in the center, and rolling tightly.

In a separate bowl, whisk together Greek yogurt, milk, and olive oil until smooth. Pour over the assembled enchiladas.

Sprinkle shredded cheese over the top.

Bake for about 20 minutes, or until bubbling and golden brown. Let rest for 5 minutes before serving.