Cube the Velveeta. In a large pot add cheese & milk. Cook on medium heat, stirring often, until almost smooth.
Strain the tomatoes & chilies, and add to the cheese. Continue to cook until smooth & lump free.
Place chips onto big platter. Pour cheese on top of the chips, and scoop bean dip all over the cheese. Then top evenly with the sour cream. Add the tomatoes to the top of the sour cream. At last, sprinkle green onions onto the nachos.