Preheat your oven to 350°F (175°C). Gather your ingredients and prepare your workstation.

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

In a medium saucepan over medium-high heat, melt the cubed Velveeta cheese alongside diced tomatoes with green chilies, stirring continuously for about 5-7 minutes.

Take one tortilla and place about ½ to ¾ cup of the chicken mixture along the center. Roll it up burrito-style and repeat with the remaining tortillas.

Lightly grease a 9×13-inch casserole dish and arrange your rolled tortillas seam-side down.

Pour the melted queso sauce evenly over the enchiladas, ensuring they are generously covered.

Place the casserole dish in the preheated oven and bake for 20-25 minutes until the top is bubbly and lightly golden.

Remove the enchiladas from the oven and let them rest for a few minutes before serving.