Preheat oven to 190°C (375°F).

Place cottage cheese in a blender or food processor and process until completely smooth.

In a large mixing bowl, combine the shredded chicken, blended cottage cheese, Greek yogurt, diced green chiles, garlic powder, and ground cumin. Mix until the chicken is evenly coated.

Spread 50ml of the enchilada sauce across the bottom of a 9x13 inch baking dish to prevent sticking.

Warm the tortillas slightly in the microwave for 20 seconds to make them pliable. Distribute the chicken mixture evenly among the 12 tortillas.

Roll each tortilla tightly and place them seam-side down into the prepared baking dish.

Pour the remaining enchilada sauce over the top of the tortillas and sprinkle evenly with the shredded Mexican cheese blend.

Bake for 20 to 25 minutes until the sauce is bubbling and the cheese is fully melted and slightly golden.

Remove from the oven and garnish with fresh chopped cilantro before serving.