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Blend cottage cheese, yogurt, ¼ cup pico de gallo, enchilada sauce, garlic powder, salt, and lime juice in a food processor or blender until smooth.
Transfer queso to a large bowl with chopped chicken, remaining ¼ cup pico de gallo, and cheese, and stir to mix everything together.
Taste chicken mixture and adjust for seasoning.
Lay one tortilla flat on a clean surface and spread about a half-cup filling across the center.
Starting from the bottom, roll tortilla up tightly over the filling, keeping seam side down to secure.
Repeat with remaining tortillas until filling is gone.
Gently lay rolls seam side down in a large lightly oiled skillet over medium heat and cook 5-7 minutes to warm filling.
Top rolls with salsa, guacamole, and cilantro to serve.
Alternatively, wrap each roll in foil and freeze for up to a month for an easy microwavable snack.