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

In a medium saucepan over medium-high heat, add 8 ounces of cubed Velveeta cheese and one 10-ounce can of diced tomatoes with green chilies. Stir until the cheese is fully melted and the mixture is smooth.

Lay 8 soft flour tortillas flat and spoon about ½ to ¾ cup of the chicken filling into each. Roll tightly and place seam-side down in a greased casserole dish.

Arrange the filled tortillas side by side in the casserole dish, ensuring there’s space between each for even cooking.

Pour the prepared queso sauce over the filled enchiladas, ensuring each is covered in the creamy mixture.

Preheat oven to 350°F (175°C). Bake for 20-25 minutes until queso is bubbling and golden.

Once baked, let cool for a few minutes, serve hot optionally garnished with fresh cilantro or sliced jalapeños.