Preheat your oven to 350°F (175°C).

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

In a medium saucepan, melt the cubed Velveeta cheese over medium-high heat, adding diced tomatoes with green chilies and stirring until smooth.

Take a tortilla and fill it with about ½ to ¾ cup of the chicken mixture, rolling it up tightly and placing it seam-side down in a casserole dish.

Pour the warm queso sauce evenly over the top of the enchiladas, using a spatula to cover each one.

Bake in the preheated oven for 20–25 minutes until the sauce is bubbly and has slightly golden edges.

Remove from the oven, let cool for a few minutes, and garnish with fresh cilantro or avocado slices before serving.