1-First Step: Get everything ready Start by gathering all of your ingredients. Shred the rotisserie chicken breast if it is not already shredded, drain the corn and black beans, and dice the red bell pepper. If you want a smoother base, place the cottage cheese and enchilada sauce in a blender and mix until creamy.

2-Second Step: Make the creamy base In a medium bowl, combine the cottage cheese mixture with the shredded chicken and taco seasoning. Stir well so every piece of chicken gets coated. The seasoning should mix into the cottage cheese and enchilada sauce to form a bold, savory coating.

3-Third Step: Add the vegetables and beans Stir in the diced red bell pepper, canned corn, and black beans. Fold everything together until the chicken and vegetables are evenly coated. This is where the bowls start to feel hearty and colorful.

4-Fourth Step: Divide and top Spoon the mixture evenly into two microwave-safe bowls. Sprinkle each bowl with shredded cheese, making sure the cheese covers the top so it melts nicely. Using two bowls makes the nutrition easier to track and gives you a built-in portion size.

5-Final Step: Heat and garnish Microwave the bowls for 1 to 2 minutes, or until the cheese melts and the filling is warmed through. Stir if needed, then top each bowl with chopped cilantro, avocado slices, and a spoonful of Greek yogurt or sour cream before serving.