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Add shredded chicken to a large bowl and set aside.
Preheat oven to 375F and grease a 9×13 casserole dish. Add ¼ cup salsa verde to bottom of dish.
In a small saute pan, heat olive oil over medium-high. Add onions and cook until starting to soften. Reduce heat to medium and add in garlic, oregano, cumin, salt, and pepper and then add in can of green chiles. Let heat through for a minute and then turn off heat.
Pour green chile mixture into bowl with chicken, then add ½ cup salsa verde, 1.5 cups cheese, greek yogurt, and cilantro. Mix until well combined.
To each tortilla, add about ¾ cup chicken mixture. Roll up tightly and place seam side down in casserole dish. Repeat until all tortillas are filled and rolled.
Add remaining salsa verde over top of rolled tortillas, followed by adding the remaining 1.5 cups cheese sprinkled over top.
Bake for 35 minutes at 375 and broil for the last 5 minutes, watching closely not to burn.
Let enchiladas cool 15 minutes before topping with more greek yogurt and cilantro, and then serving.