In a large mixing bowl, combine shredded chicken with taco seasoning, ensuring the chicken is fully coated. Add in sour cream, shredded cheddar cheese, and chopped green chilies. Mix everything until well blended, achieving a creamy and flavorful filling.

In a medium saucepan, melt cubed Velveeta over medium heat, stirring constantly for about 5 minutes until it’s creamy and smooth. Pour in diced tomatoes with green chilies, mixing them into the sauce until fully incorporated.

Warm the tortillas slightly in a skillet for about 30 seconds on each side to prevent tearing. Take a warm tortilla and spoon in a generous amount of the chicken filling, then roll it tightly, placing it seam-side down in a greased baking dish.

Once all the enchiladas are assembled, pour the warm queso sauce evenly over the top, ensuring each enchilada is generously covered.

Preheat your oven to 350°F (175°C) and bake the enchiladas for about 20-25 minutes, or until the edges are bubbly and the cheese is golden.

Let the enchiladas rest for a few minutes before serving. Drizzle with extra warm queso sauce if desired, and garnish with fresh chopped cilantro.