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

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

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

Spoon approximately ¼ cup of the chicken mixture onto each warmed tortilla, roll tightly, and place seam-side down in the baking dish.

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

Pour the sauce evenly over the rolled enchiladas and sprinkle with shredded cheese.

Bake uncovered for about 20 minutes, or until the top is bubbling and golden brown.

Allow to cool for about 5 minutes before serving.