Preheat the oven to 400°F and coat a 9x13-inch baking dish with nonstick cooking spray.

In a mixing bowl, combine shredded rotisserie chicken, diced jalapeño, and taco seasoning. Mix thoroughly.

Add sour cream, sharp cheddar, Monterey Jack cheeses, and drained green chilies. Mix again until well combined.

In a medium saucepan over medium heat, combine cubed Velveeta and undrained diced tomatoes. Stir consistently until smooth and creamy.

Lay a flour tortilla flat and spoon half a cup of chicken filling into the center. Roll tightly and place seam-side down in the prepared baking dish.

Repeat with remaining tortillas, arranging them snugly in the dish.

Pour the warm queso sauce over the rolled tortillas, making sure it covers them evenly.

Bake uncovered for 15-20 minutes until cheese is bubbly and slightly golden.

Let rest for a few minutes before serving.

Garnish with fresh toppings like diced tomatoes, jalapeños, cilantro, and sour cream before serving.