Preheat the oven to 350°.

In a sauté pan add 1 cup diced green bell pepper, 1 cup diced red bell pepper, 1 cup diced yellow onion and 1 Tablespoon oil over medium heat. Saute for 5 minutes or until the onions are translucent.

To the sauté pan add 4 cups chopped rotisserie chicken, 2 (8.8 ounce) packages Spanish style rice, 1 (10.5 ounce) can cream of chicken soup, 1 cup salsa, 1 (8 ounce) block cream cheese, softened to room temperature, ½ of the Mexican shredded cheese, ½ cup sour cream and 1 (1.25 ounce) packet fajita seasoning. Stir until fully combined and everything is melted.

Remove from the heat. Set aside.

Oil a 9x13-inch baking dish with the remainder 1 Tablespoon oil.

Transfer the chicken mixture to the 9x13-inch baking dish.

Cover the baking dish with aluminum foil.

Bake for about 15-20 minutes (it should be warmed all the way through and a little bubbly).

Remove the foil and top the dish with the remainder of the Mexican shredded cheese.

Bake for an additional 5 minutes or until the cheese has completely melted.

Top with 3 Tablespoons chopped cilantro (optional).