A creative, low-carb take on enchiladas using deli meat instead of tortillas. The filling is a cheesy, savory mix of shredded chicken, cream cheese, bacon, and ranch seasoning, all baked in a creamy enchilada sauce and topped with fresh jalapeños.
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Preheat your oven to 350°F (175°C).
In a medium bowl, combine the shredded chicken, softened cream cheese, crumbled bacon, 1 cup of Mexican cheese blend, and ranch seasoning. Mix until well combined.
Lay a slice of deli turkey flat and spoon a portion of the chicken mixture onto it. Roll it up tightly.
Place the roll-up seam-side down in a baking dish. Repeat with the remaining deli slices and filling.
In a separate bowl or jar, whisk together the ranch dressing and red enchilada sauce until smooth.
Pour the sauce evenly over the roll-ups in the baking dish.
Sprinkle the remaining 1/2 cup of Mexican cheese blend over the top.
Arrange the fresh jalapeño slices on top of the cheese.
Bake for 30 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Let cool for a few minutes before serving.
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