In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly until all ingredients are well incorporated and set aside.

In a medium saucepan, add the Velveeta cheese and the undrained diced tomatoes. Heat over medium-high heat, stirring continuously until the cheese melts and the mixture becomes smooth and creamy.

Lay out the burrito-sized tortillas on a surface. Spoon about ½ to ¾ cup of chicken filling down each tortilla. Roll tightly and place seam-side down in a greased baking dish.

Pour the warm queso sauce generously over the enchiladas, ensuring even coverage.

Preheat your oven to 350°F (175°C). Bake the enchiladas for 20–25 minutes or until bubbly and lightly browned.

Remove from the oven and let cool for 5 minutes. Serve warm with sides like Spanish rice or a fresh salad.