Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly coat a 9x13 inch baking dish with non-stick spray.

In a medium mixing bowl, combine the shredded chicken breast, diced green chiles, and 0.5 cup of the shredded Monterey Jack cheese.

In a small saucepan over medium heat, whisk together the chicken broth and cornstarch until the mixture begins to thicken and reach a light simmer.

Remove the saucepan from the heat and whisk in the Greek yogurt, garlic powder, onion powder, and ground cumin until the sauce is completely smooth and combined.

Spread roughly 0.25 cup of the prepared white sauce across the bottom of the baking dish to prevent sticking.

Portion the chicken mixture evenly into the 8 tortillas, roll each tightly, and arrange them seam-side down in the baking dish.

Pour the remaining white sauce over the top of the tortillas, ensuring the edges are covered to prevent drying.

Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce layer.

Bake for 25 to 30 minutes, or until the cheese is bubbling and slightly golden.

Remove from the oven and garnish with fresh chopped cilantro before serving.