1Heat oven to 350 degrees.
Combine the cottage cheese, the 1/2 lb. Monterey Jack cheese, and the green onions. Set aside.
2In lg. skillet, saute chopped onion in 1 tbs. of the oil. Add the 1/2 cup Monterey Jack cheese, tomato sauce, and seasonings. Simmer, covered, 15 minutes.
3Lightly fry tortillas in remaining oil. (You can use another skillet, or put sauce in bowl and wipe out the skillet you used). Drain tortillas o paper towels on a paper plate. Fill with the cheese mixture, fold over, and place in 9x13 inch baking dish. (Or similar size). Pour warm enchilada sauce over top. Cover with the shredded Cheddar cheese. Bake for 15 minutes. Can be made ahead and refrigerated before baking. Just increase baking time til hot and bubbly, (about twice the baking time).