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

In a saucepan over medium-high heat, melt the Velveeta cheese alongside the undrained diced tomatoes, stirring continuously until smooth, about 5–7 minutes.

Warm the tortillas gently in a microwave or skillet for about 15-30 seconds, keeping them covered with a kitchen towel.

On each warmed tortilla, spoon a portion of the chicken mixture, roll tightly, and place seam-side down in a greased 9x13 casserole dish.

Pour the warm queso sauce over the enchiladas, ensuring even distribution. Preheat your oven to 350°F.

Bake the casserole in the preheated oven for 20–25 minutes until bubbly and golden at the edges.

Once out of the oven, let cool slightly before serving. Garnish with fresh cilantro or diced avocado.