Add the Velveeta, cream cheese, cheddar cheese, chili powder, cumin, onion powder, garlic powder, cooked chicken, and green chiles to a large mixing bowl. Stir to combine.
Transfer the dip mixture to a 1.5-quart crock pot.
Add cooked chicken and green chiles and mix once more.
Turn your crock pot to WARM until your ready to serve. We like this dip with tortilla chips.
Notes
Microwave Instructions: Stir all the ingredients in a large bowl. Microwave on HIGH for 2 minutes. Take the bowl out and stir everything together. Microwave again for 1 minute, and then stir. Repeat as needed until the cheeses are melted and the dip is smooth.
Oven-Baked Instructions: Cut down your Velveeta and cream cheese into 1/4-inch cubes. Stir all the ingredients in a large bowl. Transfer the dip mixture to a 9-inch x 9-inch baking dip and spread into an even layer. Bake at 350 degrees F for 45 minutes to 1 hour. The dip will be bubbling and the top will be golden.