Preheat your oven to 350 degrees Fahrenheit (175°C).
In a medium mixing bowl, combine the softened cream cheese, 1 cup of shredded Swiss cheese, 2 teaspoons of Dijon mustard, the cooked shredded chicken, cubed ham, and a pinch of salt and pepper. Mix everything well until you have a uniform and delicious filling.
Spoon a generous layer of this savory filling down the center of each keto tortilla. Carefully roll each tortilla tightly to close, then place them seam-side down in a baking dish or an oven-safe skillet.
Now, let's make that creamy sauce! Pour the heavy whipping cream and 1 teaspoon of Dijon mustard into a small pot. Heat it over medium-low heat, stirring occasionally, until the mixture begins to gently thicken.
Stir in the remaining 1 cup of shredded Swiss cheese until it melts completely, creating a smooth, rich sauce. Season with salt and pepper to your liking.
Pour this warm, cheesy sauce evenly over the top of the rolled tortillas in your baking dish or skillet, making sure they're all covered.
Bake in your preheated oven for 15 minutes, or until the enchiladas are bubbly and heated through. Serve immediately and enjoy this easy and healthy dinner!