In a high-speed blender, combine the cottage cheese and red enchilada sauce. Process on high for 45 seconds until the mixture is completely smooth and homogenous.

In a large non-stick skillet over medium heat, combine the shredded chicken, black beans, cumin, and garlic powder. Heat for 3 to 4 minutes until the chicken is warmed through.

Pour the blended cottage cheese sauce into the skillet with the chicken. Reduce heat to low and stir constantly for 2 to 3 minutes until the sauce is heated but not boiling (to prevent curdling).

Layer 0.5 cup of steamed riced cauliflower into the bottom of four individual meal prep containers or bowls.

Divide the chicken and enchilada sauce mixture equally over the cauliflower rice in each bowl.

Top each bowl with 2 tablespoons of shredded Mexican cheese and garnish with chopped cilantro.

Optional: Place bowls under a broiler for 1-2 minutes until the cheese is bubbly and lightly browned.