Spinach-Pepper Enchiladas

Ingredients -- Ovo-Lacto Vegetarian

Enchiladas & Filling

1 cup Cottage Cheese
1 medium onion, chopped
1x (10-oz) box frozen chopped spinach, thawed & thoroughly drained & squeezed dry (or an equivalent amount of cooked fresh spinach)
1x (7-oz) jar of roasted Red Peppers, patted dry and sliced. Or, roast an equivalent amount of fresh red (& colored) peppers in an oven and remove skins.
1 cup mushrooms, diced
1/2 cup other vegetables of choice, (chopped), such as carrots, squash, or another option is nuts such as cashews
2 Tbsp Parmesan cheese
1/2 tsp dried Oregano
1 Tbsp Olive or other cooking oil
1/2 tsp. ground Cumin
1/2 Tbsp fresh chopped Cilantro, or 1 tsp. dried Cilantro, assuming diners are OK with it
salt & pepper to taste approx 1/4 tsp+
Dash of Worcestershire sauce
8 (eight-inch) keto tortillas

Sauce

1+1/4 cups mild or medium salsa casera (or salsa of your choice)
1/2 cup heavy cream
1/4 cup milk (regular or plant-based; coconut cream might also be good for a thicker sauce)
1+1/4 cups grated Monterey Jack cheese

Purée the cottage cheese in a food processor or blender until very smooth. Scrape it into a medium-sized bowl.
Heat the oil in a large skillet over medium heat. Add the onion and sautée, stirring frequently, until the onion is golden brown and soft -- about 10 minutes.
Add the spices and cook 2 more minutes. Stir in the spinach and cook 2 minutes, tossing frequently. Let this mixture cool.
When cool, stir into the cottage cheese along with all the remaining filling ingredients (except the tortillas).
To make the sauce, combine all ingredients. Spoon a thin layer of the sauce onto the bottom of a greased baking dish.
Preheat oven to 375 degrees. Butter a 9x13-inch baking dish.
Soften the tortillas by microwaving them briefly between damp paper towels, or your other favorite method (e.g. comal). Place the tortillas on a plate, open in a u-shape. Divide the spinach mixture into 8 portions (or as many portions as you have tortillas). Place a portion of the filling mixture into each tortilla and roll them tightly. As each one is rolled, place it into the baking dish with the sauce. Then spoon the remaining sauce evenly over the top of the dish. Garnish with additional shredded cheese. Cover the baking dish with tinfoil, or a lid if available.
Bake the dish, covered, for 25 minutes. Remove the cover and then bake 5 more minutes to crisp up the cheese. The tortillas should be golden brown and the cheese bubbly. Serve with sour cream, Mexican crema, and/or guacamole and more salsa.