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 saucepan over medium-high heat, melt the Velveeta cheese along with the undrained diced tomatoes with green chilies. Stir until smooth and creamy.

Lay tortillas flat and spoon about ½ to ¾ cup of the chicken filling onto each. Fold sides over and roll tightly.

Place the rolled tortillas seam-side down in a 9×13-inch casserole dish.

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

Bake for 20-25 minutes or until hot, bubbly, and edges are slightly crispy.

Let the enchiladas rest for a few minutes before serving warm with a fresh salad or rice.