Preheat your oven to 350°F (175°C). Gather your ingredients while the oven heats up.

In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Stir until fully incorporated.

In a medium saucepan over medium-high heat, melt the Velveeta cheese with the diced tomatoes and green chilies, stirring until smooth and creamy, about 5–7 minutes.

Lay the tortillas flat and spoon ½ to ¾ cup of the chicken mixture onto each, rolling them up burrito-style. Set seam-side down.

Carefully place the rolled tortillas in a 9x13-inch casserole dish, lining them snugly together.

Pour the queso sauce evenly over the enchiladas, making sure to cover them completely.

Bake in the preheated oven for 20–25 minutes, or until bubbly and lightly golden on top.

Remove from the oven and allow to cool for a few minutes before serving. Garnish with cilantro or avocado if desired.