In a large bowl, stir together tomato sauce, chili powder, garlic powder, cumin, salt, oregano, and optional hot pepper sauce. Mix until well combined and set aside.
Heat a drizzle of olive oil in a large skillet over medium heat. Cook minced garlic until just golden, stirring constantly. Mix in green chiles and shredded chicken. Sprinkle with taco seasoning, pour in water, and saute for a few minutes or until water is absorbed and seasoning is evenly distributed. Remove from heat.
In a medium bowl, mix together sour cream, cottage cheese, salt, and pepper. Set aside.
Preheat oven to 350°F. Spray a 9- by 13-inch baking dish with nonstick cooking spray. (If you wish to prevent your enchiladas from being overcrowded, be prepared to use an additional 8- by 8-inch pan as well.) Spread a thin layer of enchilada sauce on the bottom of the dish.
Place corn tortillas on a plate, cover with a damp paper towel, and heat for 30 seconds in the microwave to make them pliable. Moisten each tortilla with enchilada sauce (on both sides) and wipe off any excess. Spread a spoonful of chicken mixture, cottage cheese mixture, and shredded cheese down the center of each tortilla. Roll the tortilla around the filling and place it seam side down in the baking dish. Top with a spoonful of sauce to prevent the tortilla from splitting while you prepare the rest of the enchiladas.
When all of the enchiladas are in the dish(es), dollop any remaining chicken and/or cottage cheese along the edges or in the corners of the dishes. Evenly pour the rest of the red sauce over the enchiladas, gently spreading it with the back of a spoon, if necessary. Sprinkle the remaining shredded cheese on top of the sauce. Bake for 30 minutes of until golden and bubbly.
I use leftover chicken if I have it, but otherwise, I poach 3 chicken breasts, which yields approximately 4 cups of shredded chicken.
If you prefer, you may use a 19-ounce can of store bought enchilada sauce in lieu of seasoning your own tomato sauce.