In a large mixing bowl, combine 2 cups of shredded chicken, 1 tablespoon of taco seasoning, ½ cup of sour cream, 1 cup of shredded cheddar cheese, and 1 can of chopped green chilies. Stir until well mixed.

In a medium saucepan, melt 8 ounces of Velveeta cheese with a can of diced tomatoes over medium-high heat, stirring for 5–7 minutes until smooth.

Preheat your oven to 350°F (175°C). Lay 8 tortillas flat and spoon ½ to ¾ cup of the chicken filling onto each. Roll them tightly and place seam-side down in a greased 9x13 casserole dish.

Pour the prepared queso sauce over the enchiladas evenly.

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