Instructions

• Preheat the oven to 400°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
• In a large bowl, mix together the shredded chicken, diced jalapeño, taco seasoning, sour cream, cheddar, Monterey Jack, and green chilies until well combined. Set aside.
• In a medium saucepan over medium heat, combine the cubed Velveeta and the undrained diced tomatoes with green chilies. Cook, stirring occasionally, until the cheese is melted and the sauce is smooth.
• Spread 1 cup of the queso mixture evenly into the bottom of the prepared baking dish.
• Lay a tortilla on a flat surface. Spoon about ½ cup of the chicken mixture into the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
• Pour the remaining queso mixture evenly over the rolled tortillas, spreading to coat them fully.
• Bake uncovered for 15 to 20 minutes, or until the dish is heated through and the cheese is bubbling around the edges.
• Remove from the oven and let cool slightly. Garnish with diced tomatoes, sour cream, extra jalapeño, and chopped cilantro, if desired. Serve warm.