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

In a medium saucepan, melt cubed Velveeta queso along with the undrained diced tomatoes over medium-high heat, stirring continuously until smooth.

Lay out tortillas on a clean surface. Spoon ½ to ¾ cup of filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.

Evenly pour the queso sauce over the assembled enchiladas, ensuring each one is covered.

Preheat oven to 350°F (175°C). Bake for 20–25 minutes until heated through and the sauce is bubbly.

Remove from oven, let cool slightly, and serve hot with sides like Spanish rice or a crisp salad.