Chicken Enchilada Dip or Filling for Enchiladas

2 cans cooked chicken, drained or 1 1/2 cups cooked chicken breasts

8 oz sour cream
8 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup milk
2 small cans diced chilies
2 cups shredded cheddar cheese
1/2tsp garlic powder
1/2 tsp onion powder
Salt & pepper to taste
Place all ingredients in bean pot or serving bowls and microwave 7 minutes or until cheese is bubbly.  Serve hot with tortilla chips.  You could also use this inside flour tortillas for a main dish.