Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Mix thoroughly until all ingredients are well blended.

In a medium saucepan, cube the Velveeta cheese and add in the diced tomatoes with green chilies. Stir constantly until the cheese melts and the mixture becomes creamy (about 5-7 minutes).

Lay your tortillas flat and place about ½ to ¾ cup of the chicken filling at one end. Roll them up tightly burrito-style.

Lightly grease a 9×13-inch casserole dish and place each rolled tortilla seam-side down in the dish.

Pour your smooth queso sauce evenly over the top of the tortillas.

Bake in the preheated oven for 20–25 minutes until the sauce bubbles and cheese is golden.

Remove from the oven, cool for a few minutes, and garnish with fresh cilantro or avocado before serving.