Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until evenly blended.

In a medium saucepan over medium-high heat, add Velveeta cheese and diced tomatoes with green chilies (do not drain). Stir until melted and smooth.

Lay tortillas flat and spoon about ½ to ¾ cup of the chicken mixture onto each. Roll them tightly to enclose the filling.

Grease a 9x13-inch casserole dish, placing rolled enchiladas seam side down closely together.

Pour the warm queso sauce evenly over the enchiladas.

Bake for 20-25 minutes until bubbly and heated through.

Let cool for a few minutes before serving. Garnish with chopped cilantro or sliced jalapeños if desired.