In a large mixing bowl, combine cottage cheese, ½ cup enchilada sauce, tomatoes, 2 cups cheese, sour cream, egg and cumin.
Divide among tortillas; roll-up and place in a greased 13x9-inch baking pan. Top with remaining enchilada sauce and cheese.
Bake in a preheated 375°F oven 30 minutes or until cheese is bubbly. Let stand 10 minutes.
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