Add the low-fat cottage cheese and enchilada sauce to a food processor or blender. Blend on high for about 30 seconds until completely smooth and velvety with no visible curds remaining.

Transfer the blended mixture to a large mixing bowl. Add the shredded rotisserie chicken and taco seasoning. Stir well until every piece of chicken is evenly coated. Start with half the seasoning packet, taste, and add more to reach your preferred heat level.

Gently fold in the diced red bell pepper, drained corn, and rinsed black beans. Stir until evenly distributed. If the filling looks too loose, stir in a small extra spoonful of cottage cheese or a handful of crushed tortilla chips to absorb excess moisture.

Portion the mixture evenly into microwave-safe bowls. Sprinkle shredded cheese in a single even layer over the top of each bowl.

Microwave each bowl individually for 1 to 2 minutes until the cheese is fully melted and the filling is heated through and steaming. Watch closely during the last 30 seconds to prevent overcooking.

Let rest for 1 minute before garnishing. Top with fresh cilantro, avocado slices, and a dollop of Greek yogurt or sour cream if desired. Serve immediately.