In a blender or food processor, combine low-fat cottage cheese with enchilada sauce. Blend until smooth, about 30 seconds.

In a large mixing bowl, add the cottage cheese mixture along with shredded rotisserie chicken and taco seasoning. Stir thoroughly for about 1-2 minutes.

Stir in diced red bell pepper, canned corn, and black beans into the chicken mixture. Mix well for another 1-2 minutes.

Divide the mixture into two microwave-safe bowls. Sprinkle shredded cheese on top. Microwave on high for 1-2 minutes, until cheese is melted and bubbly.

Carefully remove from microwave and top each bowl with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream.