Prepare the Filling: In a large mixing bowl, combine the shredded rotisserie chicken, taco seasoning, sour cream, cheddar cheese, and chopped green chilies. Stir well until everything is evenly mixed.

Make the Queso Sauce: In a medium saucepan, melt the cubed Velveeta cheese along with the undrained diced tomatoes and green chilies over medium-high heat. Stir constantly for about 5-7 minutes until smooth and creamy.

Assemble the Enchiladas: Lay out the burrito-sized flour tortillas, spoon filling onto each, and roll tightly.

Arrange in Baking Dish: Preheat oven to 350°F. Place rolled enchiladas seam-side down in a greased baking dish and pour warm queso sauce over them.

Bake to Perfection: Bake for 20-25 minutes until bubbly and edges are lightly golden brown.

Serve and Enjoy: Let cool for a few minutes, then serve with additional toppings like sour cream or pico de gallo.