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

In a medium saucepan, melt the Velveeta cheese with the diced tomatoes over medium-high heat, stirring constantly for 5-7 minutes until smooth.

Lay out your tortillas and spoon about ½ to ¾ cup of the chicken mixture into the center. Roll the tortillas into burrito shapes and place them seam-side down in a greased casserole dish.

Pour the warm queso sauce over the enchiladas, ensuring they are completely covered. Sprinkle additional shredded cheese on top if desired.

Preheat the oven to 350°F (175°C) and bake for 20–25 minutes until bubbly and golden.