Preheat your oven to 350°F.
Blend the green enchilada sauce, cottage cheese, onion powder, garlic powder, and salt in a blender until smooth.
Spoon a layer of the sauce into the bottom of each oven-safe meal prep container.
Dice the seasoned chicken breast into bite-sized pieces and divide them evenly among the containers
Slice the red bell pepper and red onion, distributing them among the containers.
Cut the Mission low-carb tortillas into strips and layer them over the chicken and veggies.
Pour the remaining green sauce over the assembled ingredients, ensuring each bowl is coated.
Top each bowl with a quarter cup of Monterey Jack cheese, spreading it evenly.
Bake the assembled bowls in the preheated oven for 40 minutes, until the cheese is melted and bubbly.
Once done, remove the enchilada bowls from the oven.
Sprinkle a tablespoon of queso fresco over the top of each bowl. Enjoy!