Preheat your oven to 375°F (190°C).

In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are tender. Sprinkle in the cumin, chili powder, salt, and pepper, stirring to combine.

In a large mixing bowl, combine the cottage cheese, half of the shredded cheese, and the sautéed vegetables. Mix well until all ingredients are incorporated.

Take a corn tortilla, fill it with about 1/4 cup of the cottage cheese mixture, and roll it tightly. Place the rolled tortilla seam-side down in a baking dish. Repeat this process with the remaining tortillas.

Once all the enchiladas are in the dish, pour the enchilada sauce evenly over the top. Sprinkle the remaining shredded cheese over the sauce.

Cover the baking dish with aluminum foil and place it in the oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Once baked, take the dish out of the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro and serve immediately.