In a large bowl, mix together the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir until well combined and creamy.

In a medium saucepan, add Velveeta cheese and canned diced tomatoes with green chilies. Heat over medium-high heat, stirring frequently until the cheese has fully melted and the mixture becomes smooth.

Lay out the tortillas and spoon about ½ to ¾ cup of the chicken mixture onto each tortilla. Roll tightly and place seam-side down in a greased 9x13 casserole dish.

Preheat your oven to 350°F (175°C). Pour warm queso sauce over the enchiladas and bake for 20–25 minutes, or until bubbly and golden.

Remove from the oven and let cool for a few minutes. Serve hot, garnished with fresh avocado, cilantro, or diced jalapeños.