In a large mixing bowl, combine the shredded chicken, cottage cheese, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well integrated, creating a flavorful and creamy filling.

Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce at the bottom of a 9x13 inch baking dish.

Place a low-carb tortilla on a flat surface, spoon a generous amount of filling down the center, roll the tortilla tightly, and lay it seam-side down in the prepared baking dish. Repeat until all filling is used.

Pour the remaining enchilada sauce evenly over the top, ensuring each enchilada is generously coated. Sprinkle shredded cheese over the sauce.

Place the baking dish in the oven and bake for 25-30 minutes until the cheese is melted and bubbly.