In a mixing bowl, combine shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Mix thoroughly and set aside for 10 minutes.

In a medium saucepan, melt Velveeta cheese with diced tomatoes and green chilies over medium-high heat, stirring frequently for 5-7 minutes until smooth.

Lay out tortillas flat, spoon the chicken filling down the center, roll them tightly, and place seam side down in a greased casserole dish.

Pour the warm queso sauce evenly over the enchiladas, ensuring each is generously covered.

Preheat oven to 350°F and bake for 20-25 minutes until edges are bubbly and top is golden.

Let enchiladas cool for a few minutes before serving with toppings like cilantro or guacamole.