Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering.

Add ground beef or turkey and cook for 6-8 minutes until completely browned with no pink remaining, breaking it into crumbles with a wooden spoon as it cooks.

Drain any excess fat if using higher-fat ground meat.

Add diced onion, minced garlic, and bell pepper to the skillet with the cooked meat. Sauté for 3-4 minutes until the onion turns translucent and the pepper softens.

Stir in the diced green chiles, enchilada sauce, cumin, chili powder, paprika, salt, and pepper. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally to allow flavors to meld.

Add the cottage cheese directly to the skillet and stir gently until completely incorporated and heated through, about 2-3 minutes.

Divide the mixture between four serving bowls and immediately top with shredded cheddar cheese so it melts from the residual heat.

Add your favorite toppings like diced tomatoes, avocado slices, fresh cilantro, sour cream, or jalapeños.