Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well blended.

In a medium saucepan over medium-high heat, melt the cubed Velveeta cheese with the diced tomatoes and green chilies. Stir until smooth, about 5-7 minutes.

Lay the tortillas flat and spoon about ½ to ¾ cup of the chicken filling onto each tortilla, then roll them up burrito-style.

Grease a 9x13-inch casserole dish and place the rolled enchiladas seam-side down in the dish.

Pour the melted queso sauce over the enchiladas, ensuring each one is well-coated.

Bake for 20–25 minutes until bubbly and golden.