Now divide your cheese mixture among some corn tortillas, roll them up and pop them into a baking dish. I like putting them by twos into individual oval baking dishes, but they will come out perfectly fine if you cook them all together in one larger casserole. Now spoon a generous amount of your favorite salsa on top, sprinkle with a little more cheddar and pop them in the oven.
About 20 minutes later the cheesy insides will be all melted and bubbling, and all you have left to do is scatter a few more tomatoes and scallions on top. If you like your enchiladas with sour cream or guacamole on top, now’s the time – layer it on.
It’s enough to make you forget that I ever mentioned the whole cottage cheese thing, right?