Prepare the Cottage Cheese Filling:

In a large bowl, mix together the cottage cheese, shredded cheese, chopped onions, garlic powder, cumin, paprika, chili powder, and cilantro. Season with salt and pepper to taste. Set aside.

Make the Enchilada Sauce:

Heat the olive oil in a saucepan over medium heat. Add the flour and cook, stirring constantly, until golden brown (about 1 minute). Gradually whisk in the tomato sauce, cumin, chili powder, oregano, garlic powder, and smoked paprika. Allow the sauce to simmer for about 5 minutes, until slightly thickened. Season with salt and pepper.

Soften the Tortillas:

Warm the tortillas in a skillet or microwave for a few seconds until they are soft and pliable. This will make them easier to roll without cracking.

Assemble the Enchiladas:

Preheat your oven to 375°F (190°C). Spread a thin layer of the enchilada sauce over the bottom of a greased baking dish. Spoon about 2 tablespoons of the cottage cheese filling into the center of each tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Top and Bake:

Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they're all coated. Sprinkle the top with shredded cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Serve:

Once baked, garnish with fresh cilantro and serve hot. These enchiladas pair wonderfully with a side of Spanish rice or a fresh salad.