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, breaking it into crumbles with a wooden spoon. 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.

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.