Cook 4-5 chicken breasts in a crockpot with salsa and taco seasoning for about 3 hours until tender. Shred the chicken into bite-sized pieces.

In a bowl, combine the shredded chicken, cottage cheese, and a portion of the cheddar cheese. Mix until well blended.

Lay out the tortillas and fill each one with the chicken mixture. Roll them tightly and place them seam-side down in a greased baking dish.

Pour the enchilada sauce generously over the rolled tortillas and sprinkle the remaining cheddar cheese on top.

Bake in a preheated oven at 350°F for 30-40 minutes until bubbly and golden, or cover tightly and freeze for future dinners.

When ready to eat the frozen enchiladas, bake at 350°F for about 45-60 minutes, covering with foil if they brown too quickly.