1-First Step: Blend the creamy base Start by adding 1 cup low-fat cottage cheese and 4 tablespoons enchilada sauce to a blender or food processor if you want a smoother texture. Blend until it looks creamy and even. If you do not mind the texture of cottage cheese curds, you can skip this step and stir the sauce directly into the bowl instead.

2-Second Step: Mix in the chicken and seasoning Add the shredded rotisserie chicken breast to the cottage cheese mixture along with 4 tablespoons taco seasoning, or use 1 packet taco seasoning mix if that is what you have on hand. Stir well so the chicken gets coated from top to bottom.

3-Third Step: Add the vegetables and beans Next, stir in 1 cup diced red bell pepper, 1/4 cup drained canned corn, and 1/4 cup rinsed black beans. Mix until everything is coated in the creamy chicken mixture.

4-Fourth Step: Portion into bowls and add cheese Divide the mixture evenly between 2 microwave-safe bowls. This recipe makes 2 servings, so it is easy to share or save one portion for later. Sprinkle 1 ounce shredded cheese over the top of each bowl.

5-Fifth Step: Heat until warm and melty Microwave each bowl for 1 to 2 minutes, or until the filling is hot and the cheese melts. Since the ingredients are already cooked, you are only heating everything through. If your microwave runs hot, start with 1 minute and check before adding more time. Stir once if needed for even heating.

6-Final Step: Add toppings and serve Finish with chopped cilantro, avocado slices, and a spoonful of Greek yogurt or sour cream. These toppings add freshness, coolness, and a smooth finish that balances the spices in the bowl. They also make the dish look more colorful and inviting.