Crush garlic. Add garlic to chicken (approximately 1 pound) and cook over medium-high until meat is no longer pink; shred or dice with a fork.
Drain and rinse 1 can of white beans. Add beans and green chilies to meat.
Pour 1 cup of green chili sauce into a greased 9×13-in pan, enough to cover the bottom.
Add approximately 1/4 each of tortillas, cottage cheese, remaining chili sauce, chicken mixture, and shredded cheddar or Colby cheese.
Repeat layers until all ingredients have been used. Bake at 375 degrees for 35-40 minutes. Top with lettuce and chopped tomatoes, sour cream or guacamole if desired.
Serve with pineapple on the side. (Serving size: approximately 1 cup of enchilada)