Preheat oven to 375°F and grease a 9×13 inch baking dish with cooking spray or butter.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers, cooking for 7 minutes until softened. Transfer to a plate.

Add remaining 1 tablespoon oil to the skillet. Cook chicken pieces for 5-6 minutes until no longer pink outside. Add minced garlic and cook 30 seconds until fragrant.

In a large mixing bowl, combine softened cream cheese, sour cream, fajita seasoning, and chicken broth. Stir until smooth and creamy.

Fold in the cooked chicken, sautéed vegetables, diced tomatoes, cooked rice, and 1 cup shredded cheese. Mix until well combined.

Transfer mixture to prepared baking dish and spread evenly. Top with remaining 1 cup shredded cheese, covering the surface completely.

Bake uncovered for 25-30 minutes until cheese is bubbly and golden at edges. Let rest 5 minutes before serving.

Garnish with fresh cilantro and serve with lime wedges on the side.