Prep the filling. In a mixing bowl, combine shredded chicken with half the green chiles, 1/2 cup of the shredded cheese, 1/2 teaspoon cumin, chili powder, a pinch of salt, and pepper. Toss until evenly coated and set aside.

Sauté aromatics. Heat oil in a medium saucepan over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.

Make a light roux. Sprinkle flour over the onions and stir for 30–60 seconds. Slowly whisk in chicken broth, stirring to avoid lumps. Simmer 3–4 minutes until slightly thickened.

Build the sauce. Lower the heat. Whisk in reduced-fat cream cheese until melted and smooth. Remove from heat and whisk in Greek yogurt, remaining green chiles, 1/2 teaspoon cumin, and a pinch of salt and pepper. The sauce should be creamy and pourable.

Warm the tortillas. Wrap tortillas in a damp paper towel and microwave 30–45 seconds to make them pliable. This helps prevent tearing when rolling.

Assemble. Spread a thin layer of sauce (about 1/2 cup) on the bottom of a 9x13-inch baking dish. Place 2–3 tablespoons of chicken filling along each tortilla and roll snugly. Arrange seam-side down in the dish.

Sauce and cheese. Pour the remaining sauce over the enchiladas, spreading evenly. Top with the remaining shredded cheese.

Bake. Bake at 375°F (190°C) for 18–22 minutes, until hot and bubbly. For a golden top, broil 1–2 minutes at the end, watching closely.

Garnish and serve. Let rest 5 minutes. Sprinkle with chopped cilantro and serve with lime wedges. Add a simple side salad or steamed veggies if you like.