Start by cooking the lean chicken in a skillet over medium heat for about 8-10 minutes, until fully cooked and no longer pink. Shred the chicken once it cools slightly, then mix it in a large bowl with Greek yogurt, your choice of cheese, and spices until well combined.

Preheat your oven to 375°F (190°C). Lay your tortillas flat, placing a generous amount of the chicken filling in the center of each. Roll the tortillas tightly and place them seam-side down in a greased baking dish.

In a separate bowl, combine more Greek yogurt with additional cheese and spices, whisking until smooth and creamy. Pour this creamy sauce over the top of the assembled enchiladas.

Bake the enchiladas in your preheated oven for 20-25 minutes until the cheese melts and turns golden brown.

Once baked, remove the enchiladas from the oven and let them rest for about 5 minutes before serving.