If you want the smoothest texture, blend the cottage cheese and enchilada sauce together in a high-speed blender, immersion blender, or food processor for 30 to 45 seconds until completely smooth and creamy. The mixture should look like a pale orange sauce with no visible cottage cheese curds. Skip this step if you prefer a chunkier texture.

In a medium mixing bowl, combine the cottage cheese mixture, shredded rotisserie chicken (pre-shred if needed), and taco seasoning. Stir until the chicken is evenly coated.

Add the diced red bell pepper, corn, and black beans to the bowl. Stir to coat all the vegetables in the cottage cheese mixture.

Divide the mixture evenly between two microwave-safe bowls. Sprinkle half of the shredded cheese over each bowl, covering the top evenly.

Microwave each bowl for 1 minute, then check. If the cheese isn't fully melted and the mixture isn't heated through to 165°F, microwave for an additional 30 seconds. The mixture should be steaming hot.

Carefully remove from microwave using oven mitts. Top each bowl with about 2 tablespoons fresh chopped cilantro, half an avocado sliced, and 2 tablespoons of Greek yogurt or sour cream. Serve immediately.