In a blender, combine low-fat cottage cheese with your preferred enchilada sauce. Blend on medium speed for about 30 seconds until smooth and creamy.

In a large mixing bowl, combine the blended cottage cheese mixture with shredded rotisserie chicken and taco seasoning. Stir thoroughly for about 2 minutes.

Gently fold in diced red bell pepper, rinsed and drained canned corn, and black beans into the chicken mixture. Mix for another minute.

Divide the enchilada mixture into two microwave-safe bowls. Top each with shredded cheese. Microwave on high for 1-2 minutes, until heated and cheese is melted.

Remove the bowls, let cool briefly, and top with chopped cilantro, avocado slices, and Greek yogurt or sour cream if desired.