In a sauce pan, cook onions and garlic in butter for 2 minutes. Add spinach and cook for 3-4 minutes stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup shredded cheese.
Warm tortillas as directed on package. Spoon approximately 1/4 cup filling down center of each tortilla and roll up. Place seam side down in 9 inch baking dish. Top with enchilada sauce and remaining cheese.