Prep the oven and pan: Heat oven to 375°F (190°C). Lightly oil or spray a 9x13-inch baking dish.

Sauté aromatics: Warm olive oil in a skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.

Make the light sauce: Lower heat. Add chicken broth and salsa verde; simmer 2 minutes. Turn off heat and whisk in Greek yogurt, lime zest, and half the lime juice. Season with 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, a pinch of oregano, salt, and pepper. Taste and adjust acid with more lime if needed.

Season the chicken: In a bowl, toss shredded chicken with 1/3 cup of the sauce, 2 tablespoons cilantro, a pinch of cumin, salt, and pepper. If using cheese, mix in 1/4 cup.

Soften the tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable. Alternatively, toast each in a dry skillet 10–15 seconds per side.

Assemble: Spread a thin layer of sauce across the bottom of the baking dish. Fill each tortilla with a small mound of chicken, roll snugly, and place seam-side down. Repeat with remaining tortillas.

Sauce and cheese: Pour remaining sauce over the enchiladas, covering evenly but not drenching. Sprinkle remaining cheese on top if using.

Bake: Bake 15–18 minutes until warmed through and cheese melts. If you like some color, broil 1–2 minutes at the end, watching closely.

Finish with lime and herbs: Let rest 5 minutes. Sprinkle with remaining cilantro and a squeeze of lime. Add toppings if you like.

Serve: Pair with a crisp salad, quick slaw, or roasted veggies to keep things light and fresh.