Preheat your oven to 375°F (190°C) and lightly spray a 9x13 baking dish with non-stick cooking spray.

In a large bowl, combine the shredded chicken breast with the cumin, garlic powder, smoked paprika, chili powder, salt, and pepper. Toss well to coat evenly.

Add 1/2 cup of the green enchilada sauce to the seasoned chicken and stir to combine. Set aside.

Add the low-fat cottage cheese to a blender or use an immersion blender and blend on high speed for 60–90 seconds until completely smooth with no lumps remaining.

Transfer the blended cottage cheese to a bowl and whisk in the Greek yogurt, cumin, garlic powder, lime juice, and salt until fully combined. Taste and adjust seasoning if needed. Set aside.

Spread 1/2 cup of the remaining green enchilada sauce in a thin, even layer across the bottom of the prepared baking dish.

Warm the whole-wheat tortillas wrapped in a damp paper towel in the microwave for 30–45 seconds to make them pliable.

Lay one tortilla flat. Spread a heaping tablespoon of the cottage cheese–yogurt sauce down the center. Top with about 1/4 cup of the chicken filling. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.

Pour the remaining 1/2 cup of green enchilada sauce evenly over the top of all the rolled enchiladas.

Spoon the remaining creamy cottage cheese sauce over the top and spread gently to cover.

Sprinkle the shredded reduced-fat Monterey Jack cheese evenly over the top.

Cover the baking dish tightly with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly and the edges are lightly golden.

Remove from the oven and let rest for 5 minutes before serving — this helps the sauce set slightly.

Garnish generously with fresh cilantro and sliced green onions. Serve with a dollop of plain Greek yogurt instead of sour cream.