Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and lightly coat a 9x13 inch baking dish with non-stick spray.

In a large mixing bowl, combine the shredded chicken, Greek yogurt, light cream cheese, diced green chillies, chili powder, and ground cumin.

Add the diced onion and minced garlic to the chicken mixture, stirring until the protein is evenly coated in the creamy base.

Spread 50ml of the enchilada sauce across the bottom of the prepared baking dish to prevent sticking.

Distribute the chicken mixture evenly among the 8 tortillas, rolling each tightly and placing them seam-side down in the baking dish.

Pour the remaining 150ml of enchilada sauce over the center of the rolled tortillas.

Top the assembly with the shredded mozzarella cheese.

Bake for 20 to 25 minutes until the cheese is fully melted and the sauce is bubbling at the edges.

Remove from the oven and allow to rest for 5 minutes before garnishing with fresh cilantro and serving.