8 corn tortillas (small)
1 c. low fat cottage cheese
1 med. onion, minced
3 oz. grated sharp Cheddar cheese
1 (8 oz.) can tomato sauce
1 (8 oz.) can (mild) enchilida sauce

Fill tortillas with cottage cheese, onion, and 1/2 Cheddar cheese. Roll up and place in nonstick pan. Combine sauces, pour over enchilidas, sprinkle remaining grated cheese on top. Bake at 375 degrees for 15 to 20 minutes.