Blend Cottage Cheese: In a high-speed blender, combine the cottage cheese and enchilada sauce. Blend on high for about 30 seconds, or until smooth and creamy.

Combine Filling: In a large mixing bowl, add the blended cottage cheese mixture along with the shredded rotisserie chicken and taco seasoning. Stir thoroughly with a spatula for about 1-2 minutes until evenly coated.

Add Veggies: Gently fold in the diced red bell pepper, canned corn, and black beans into the chicken and cheese mixture.

Heat Mixture: Divide the filling into two microwave-safe bowls, sprinkle shredded cheese on top, and microwave for 1-2 minutes.

Garnish: Top with freshly chopped cilantro, avocado slices, and Greek yogurt or sour cream before serving.