Prepare the Chicken Filling: In a mixing bowl, combine the shredded cooked chicken with olive oil, garlic powder, cumin, salt, and black pepper. Stir thoroughly until well-coated.

Craft the White Sauce: In a separate bowl, whisk together Greek yogurt and milk until smooth. Season with salt and pepper to taste.

Assemble Enchiladas: Preheat your oven to 375°F (190°C) and grease a baking dish. Spread a thin layer of creamy white sauce on the bottom.

Fill and Roll: Warm whole wheat tortillas, place chicken filling in the center, roll tightly, and arrange seam-side down in the baking dish.

Top and Bake: Pour remaining white sauce over rolled enchiladas, sprinkle with more shredded cheese, and bake until bubbly and golden brown.

Rest and Serve: Let baked enchiladas rest for 5-10 minutes, garnish with cilantro, and serve.