Preheat your oven to 350°F (175°C).

Combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies in a mixing bowl.

Melt cubed Velveeta cheese with the undrained diced tomatoes and green chilies in a saucepan over medium-high heat, stirring until smooth.

Spoon ½ to ¾ cup of chicken filling onto each tortilla, roll tightly, and place seam side down in a greased casserole dish.

Pour the queso sauce evenly over the enchiladas, and sprinkle additional cheese on top if desired.

Bake in the preheated oven for 20–25 minutes until hot and bubbly.

Let the enchiladas rest for 5 minutes before serving, garnished with fresh cilantro or avocado slices.