Preheat your oven to 350°F (175°C) to ensure it's ready for baking.

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

In a medium saucepan, melt the cubed Velveeta cheese together with the diced tomatoes and green chilies over medium-high heat, stirring until smooth and creamy.

Take a tortilla and place about ½ to ¾ cup of the chicken filling in the center. Roll it up tightly and place it seam-side down in the prepared casserole dish.

Pour the melted queso sauce evenly over the top of the enchiladas.

Bake in the preheated oven for 20-25 minutes until bubbly and lightly golden.

Let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro or avocado.