1. In a bowl, combine the 2 cups cooked, shredded chicken with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well. Stir in 1/4 cup of the shredded cheese (reserving the rest for topping).

2. In a separate bowl, whisk together the 1 cup Greek yogurt and 1/4 cup milk until smooth. Season with a pinch of garlic powder, salt, and pepper to taste.

3. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour about 1/4 cup of the white sauce into the bottom of the prepared dish and spread evenly.

4. Warm the 8 whole wheat tortillas (microwave for 20-30 seconds or quickly in a dry skillet) to make them pliable. Spoon about 1/4 to 1/3 cup of the chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.

5. Once all tortillas are rolled and placed, pour the remaining white sauce evenly over the enchiladas. Sprinkle the remaining 1/4 cup of shredded cheese over the top.

6. Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

7. Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro if desired.