Warm the oven to 375 degrees F.
Press the chicken breast with a kitchen mallet and make thin slices.
Season both sides with cumin, pepper, garlic powder, salt, & paprika.
Mix the mozzarella, cream cheese, cheddar, & green chiles till it gets creamy in a dish.
Apply a full spoonful of cheese mixture on each fillet, then roll tightly & utilize a toothpick to secure the ends.
Warm the olive oil in a skillet & sear rolls for one to two minutes till golden on each side.
Transfer the rolls in the tray & add sauce over the rolls.
Bake without cover for twenty to twenty-five minutes till the chicken cooks properly & the sauce is bubbly.
Garnish with chopped cilantro and additional cheese shreds.
Serve your Keto Chicken Enchilada Rolls warm.