Mix the following ingredients in a crock-pot: shredded chicken, frozen diced butternut squash, frozen riced cauliflower, red enchilada sauce, chopped onion, salt, black pepper, garlic powder, chili powder, oregano, and onion powder.
Cook for about an hour and a half, until chicken is tender (the longer it sits the better the flavor).
Add can of Rotel and stir.
Pour a couple spoonfuls of the soup into a separate bowl or cup and add 1 1/2 cups of 1% cottage cheese.
Immersion blend until it becomes a thick and cheesy sauce.
Pour the sauce over the soup and stir.
Add any toppings you want.