Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with olive oil.

In a large mixing bowl, combine the cooked and shredded chicken, cottage cheese, cheddar cheese, Monterey Jack cheese, chopped cilantro, chili powder, ground cumin, garlic powder, salt, and black pepper. Stir until well combined.

Spread half of the low carb enchilada sauce evenly over the bottom of the greased baking dish.

Take one low carb tortilla, spoon about ⅓ cup of the chicken mixture down the center, roll it up, and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Pour the remaining enchilada sauce generously over the top and sprinkle with leftover cheese if desired.

Place the baking dish in the preheated oven and bake for 20 minutes until the sauce is bubbling and cheese is melted.

Remove the enchiladas from the oven and let them rest for about 5 minutes before serving.