Preheat and prep your pan. Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread 3–4 tablespoons of enchilada sauce over the bottom to prevent sticking.

Sauté the aromatics. In a skillet over medium heat, warm the olive oil. Add the onion and cook 4–5 minutes until soft and translucent. Stir in the garlic, cumin, chili powder, and smoked paprika. Cook 30 seconds until fragrant. Season with a pinch of salt and pepper.

Make the creamy base. In a blender or food processor, blend the cottage cheese and Greek yogurt (or sour cream) until smooth. This step makes the filling creamy instead of curdy.

Build the filling. In a large bowl, combine the shredded chicken, sautéed onion mixture, half the shredded cheese, half the enchilada sauce, and the creamy cottage cheese blend. Stir in the salsa. Taste and adjust salt and pepper. The mix should be thick, scoopable, and well-seasoned.

Warm the tortillas. For flour tortillas, wrap in a damp paper towel and microwave 20–30 seconds until pliable. For corn tortillas, lightly pan-warm each side with a touch of oil or steam them so they don’t crack.

Fill and roll. Spoon about 1/3 cup of filling down the center of each tortilla. Roll snugly and place seam-side down in the baking dish. Pack them in a single layer.

Sauce and cheese. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top. Don’t oversauce; you want a creamy bake, not a soupy one.

Bake. Bake uncovered for 18–22 minutes, until the cheese is melted and bubbly and the edges of the tortillas are lightly golden.

Rest and garnish. Let the enchiladas rest 5–10 minutes so they set and are easier to serve. Top with chopped cilantro. Serve with lime wedges for brightness.