Once the oil is nice and hot, add in 3 cloves of freshly minced garlic, onion, and pepper. Let it sizzle for a few minutes until the onion is translucent and you have a beautiful aroma coming from the pot.
Meanwhile, cook rice in chicken broth by favorite method. (I use brown Minute Rice and cook in micro for several minutes.)
Add all seasonings to the pan.
Melt cream cheese in microwave and whisk until it is loose and can be poured.
When rice is done, drain broth if any is left (but keep if dish is too dry at end).
Stir everything else (chicken, rice, cream cheese, cream, cheese, rotel, etc.) into the stir-fried onion mixture.
Heat through and serve with soft tortilla shells, salsa, sour cream, corn chips, olives, etc., as desired.
Notes
This is also really good enchilada filling for chicken enchiladas. Just omit the rice (and broth) and decrease the cream cheese and half and half or whipping cream to desired thickness. Build four to six enchiladas, place in casserole dish, top with a little shredded cheese, and bake.