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PdfPreheat the oven to 375°F. Pour half the 1 ½ cup red enchilada sauce (12 oz), divided into the base of a 9x13-inch baking dish and spread to coat the bottom evenly.
In a large bowl, combine 2 cup shredded cooked chicken (about 2 chicken breasts), ¾ cup cottage cheese (or Greek yogurt), 2 tbsp taco seasoning, ½ small red onion, diced, 4 oz can diced green chilis, 15 oz can black beans, drained and rinsed, and half the 1 cup shredded Mexican cheese blend, divided. Mix until well combined.
Lay one of the 8 8-inch tortillas (whole wheat or low-carb, 3g+ fiber each) flat. Add about ⅛ of the filling (2-3 heaped tablespoons) along the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the top, covering all enchiladas fully. Sprinkle the remaining shredded cheese evenly over the top.
Cover the dish with foil and bake for 15 minutes.
Remove the foil and bake for a further 10 minutes, until the cheese is melted and bubbling and edges are lightly golden.
Rest for 5 minutes before serving. Top with Greek yogurt, sour cream, avocado, jalapeños, red onion, or cilantro, as desired.