In a large bowl, combine the shredded chicken with olive oil, garlic powder, cumin, salt, and black pepper. Mix thoroughly to coat the chicken well, followed by stirring in half of the shredded cheese for added flavor.

In a separate bowl, whisk together the Greek yogurt and milk until you achieve a smooth and creamy consistency. Season the sauce with additional garlic powder, salt, and pepper according to your taste.

Preheat your oven to 375°F (190°C) while preparing your baking dish by greasing it lightly. Pour a thin layer of the white sauce on the bottom of the dish.

Warm the whole wheat tortillas in the microwave for about 20-30 seconds. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.

Pour the remaining white sauce evenly over the enchiladas and sprinkle with the rest of the shredded cheese. Bake for 25-30 minutes.

Let the enchiladas cool for 5-10 minutes before serving. Garnish with freshly chopped cilantro.