Stir together in mixing bowl salmon ,1/2 can cream of mushroom & chicken soup ,onion and cottage cheese . Set aside
This is the enchilada filling .
Spoon tortillas with filling and roll , place them into oven safe casserole dish.
Stir in mixing bowl remaining 1/2 cans of soup with 1lb container source cream and spread out over enchiladas.
Pour 1 large can of red enchilada sauce over the top and bake for 30 to 45 minutes and garnish with grated cheese and onions! Enjoy:)