Preheat oven to 375F and grease 9x13 casserole dish.

Heat a large skillet or dutch oven with olive oil. Once hot, add in diced carrots, celery, and onion. Cook for 8-10 minutes or until softened.

Add in ground chicken and break up. Once almost all the way cooked through, add garlic, salt and pepper, and cook another two minutes then turn off heat.

While chicken is cooking, in a bowl, mix together cottage cheese and 1 cup buffalo sauce. Pour mixture into chicken mixture and stir until all combined.

Add 1/4 cup of enchilada sauce to bottom of casserole dish.

Lay out tortilla, add 1 cup of chicken mixture, and sprinkle with 1/4 cup cheese. Roll up and add to casserole dish, continuing with remaining tortillas until all 8 are filled.

Drizzle with remaining enchilada sauce and buffalo sauce. Then sprinkle with remaining 1 cup of cheese.

Bake for 35 minutes. Let cool 10 minutes before serving.