In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until everything is evenly mixed and well-coated. Set aside.

In a medium saucepan over medium heat, add the diced tomatoes with green chilies. Cube the Velveeta cheese and add it. Stir until melted and smooth, about 5-7 minutes.

Lay tortillas flat, add ½ to ¾ cup of filling in the center, and roll tightly. Place seam side down in a greased 9x13 casserole dish.

Pour the queso sauce evenly over the enchiladas.

Preheat oven to 350°F (175°C) and bake for 20-25 minutes until cheese is bubbly and golden.

Let rest for 5 minutes before serving with garnishes like fresh cilantro or diced avocado.