Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, half of the shredded cheddar cheese, and chopped green chilies. Stir until well-blended.

In a medium saucepan over medium-high heat, melt the Velveeta Queso Blanco along with the undrained diced tomatoes. Stir continuously until smooth and creamy, about 5–7 minutes.

Warm your tortillas in the microwave for 20–30 seconds. Spoon the chicken mixture into each tortilla, roll them tightly, and place seam-side down in a greased baking dish.

Pour the queso sauce evenly over the rolled enchiladas. Sprinkle the remaining cheddar cheese over the sauce.

Bake for 20-25 minutes, or until hot and bubbly with lightly browned cheese.

Let the dish rest for a few minutes before serving. Garnish with your favorite toppings.