Cheddar Beef Enchiladas

Firstly, preheat your oven to the optimal temperature of 350 degrees Fahrenheit (175 degrees Celsius). \nNext, take a moment to grease two 9x13-inch baking dishes with cooking spray for an even smoother experience. \nWhile your oven is warming up, combine 1 and a half cups of water and rice in a saucepan over high heat. Bring the mixture to a rolling boil, then gradually reduce the heat to medium-low and cover it with a lid. Let it simmer for 15 to 20 minutes, or until the rice is almost tender and all the liquid has been absorbed. \nIn a separate pan, heat a large skillet over medium-high heat and cook the beef until it's nicely browned and crumbly, taking around 5 to 7 minutes. Remove any excess grease from the pan and stir in the onion and garlic until they're fully incorporated into the beef mixture. Then, add the remaining 1 cup of water and taco seasoning to the pan, stirring until it comes to a boil. Reduce the heat to low and let it simmer for about 5 minutes, until it thickens up nicely. \nNow, gently stir in the cooked rice to combine with the beef mixture and continue cooking, stirring often, until all the liquid has been absorbed. \nIn a separate bowl, mix together refried beans, 1 cup of Cheddar cheese, and cottage cheese until they're well combined. \nTake a tortilla and spread about 1/2 cup of the filling down its center, then roll it up to enclose the filling. Place 5 rolled tortillas, seam-side down, into each prepared baking dish. \nIn another bowl, combine sour cream and enchilada sauce until they're fully incorporated. Pour 1/2 of the sauce down the center of each dish, then sprinkle with the remaining 1 cup of Cheddar cheese. \nFinally, bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the cheese is melted and the filling is hot.