1.) Heat a large nonstick skillet over high heat. Swirl in the oil, then add the onion, almonds, and garlic. Cook, stirring, until the onion and almonds are golden, about 8 minutes. Transfer to a plate to cool.
2.) Puree the cottage cheese in a food processor or blender. With the machine running, add the sour cream. Transfer mixture to a large bowl; stir in the spinach and the reserved onion and almonds.
3.) In a clean processor bowl; puree the tomatillos, scallions, cilantro, jalapeno, mint, cumin, coriander. Transfer the sauce to a shallow bowl.
4.) Preheat the oven to 350 F. Spray a large baking dish with nonstick spray.
5.) Heat a cast iron or heavy-bottomed skillet over medium heat. Add a tortilla and toast until pliable, about 15 seconds on each side. Dip the tortilla into the sauce to coat it very lightly on both sides.
6.) Transfer the tortilla to a work surface. Place a spoonful of the filling slightly to one side of the center of the tortilla and roll up. Transfer the roll to the baking dish. Repeat with the remaining tortillas, sauce, and filling to make 12 enchiladas. Spoon the remaining sauce over the the enchiladas, then sprinkle the cheese over the top. Cover the dish with foil and bake until the enchiladas are hot and the cheese melts, 25-35 minutes.