In a skillet, cook the ground beef, onion and garlic; drain.
Stir in tomatoes, enchilada sauce and cumin and bring to a boil.
Reduce heat; simmer uncovered for 20 minutes.
In a bowl, combine egg and cottage cheese; set aside.
Using cooking spray, spray a 9x13-inch foil pan.
Spread one-third of meat mixture in pan. Layer with half of the Mexican blend cheese, tortillas, cottage cheese mixture and meat sauce. Repeat layers. Sprinkle with cheddar cheese.
Cover and freeze for up to three months.
Thaw and bake covered at 350 degrees for 25 minutes.
Uncover and bake 10 minutes or until bubbly.
Let stand 10 minutes before cutting.
Serve with freshly chopped cilantro, tomatoes and green onions, if desired.