Preheat your oven to 350°F (175°C) and grease a 9x13 casserole dish.

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

In a medium saucepan, melt Velveeta cheese and undrained diced tomatoes over medium-high heat until smooth, approximately 5-7 minutes.

Fill each tortilla with ½ to ¾ cup of filling, roll tightly, and place seam-side down in the casserole dish.

Pour the queso sauce evenly over the enchiladas ensuring each one is coated.

Bake in the preheated oven for 20 to 25 minutes until edges are bubbly and cheese is golden.

Let sit for a few minutes before serving with sides like guacamole or salad.