Preheat your oven to 350°F (175°C) for even baking.
In a mixing bowl, add the softened cream cheese and mix until smooth and creamy.
Add the cooked chopped chicken to the cream cheese and stir well until fully coated.
Add the cumin, chili powder, minced garlic, oregano, and black pepper. Mix well.
Pour in the can of undrained Rotel diced tomatoes and green chilies. Stir until well combined.
Fold in the shredded Mexican cheese blend, reserving some for topping.
Spread the mixture evenly into a greased baking dish and sprinkle reserved cheese on top.
Bake for about 20-25 minutes, or until heated through and cheese is melted.
Remove from the oven, let cool slightly, and serve warm with low-carb dippers.
