In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, cheddar cheese, and green chilies. Fold everything together until well incorporated.

In a medium saucepan over medium-high heat, add the Velveeta cheese along with the undrained diced tomatoes. Stir continuously for about 5 minutes until melted and smooth.

Lay each tortilla flat, spoon ½ to ¾ cup of the chicken filling into the center, and roll tightly. Place seam side down in a greased casserole dish.

Pour the warm queso sauce generously over the enchiladas and spread evenly.

Preheat your oven to 350°F. Bake the enchiladas for 20–25 minutes until edges are bubbly and cheese is golden.

Let the enchiladas cool for 5 minutes before serving. Garnish with fresh toppings like cilantro or diced tomatoes.