Chicken Enchilada Dip
1 lb. chicken breasts, cooked, chopped into bit size pieces or shredded
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream or greek yogurt
1 c. shredded cheddar cheese
1 (4 oz.) can diced green chile peppers
(I've also mixed 1 c. of salsa in with it as well.)
Preheat oven to 350. Mix all ingredients in a bowl. Transfer to a medium baking dish. Bake uncovered 30 minutes or until edges are golden brown. Serve with chips or veggies.
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