For the filling: In a food processor, chop the green onions. Add the cottage cheese, jack cheese, parmesan cheese and hot pepper sauce; process until well blended.
Pour half the salsa into the bottom of two 9×13 inch baking dishes. Pour the remainder into a shallow dish; use to dip tortillas, coating both sides. Spread 3 tablespoons of the filling over each tortilla and roll up. Place 6 rolls seam side down, 1/2 inch apart in each baking dish. Pour remaining salsa over the top.
The enchiladas may be refrigerated, covered, for up to two days, or frozen. Bring to room temperature before baking
Preheat oven to 325 degrees. Bake, uncovered, for 8 to 12 minutes or until heated through and cheese is melted. Do not overbake or the enchiladas will fall apart. Garnish the tops with shredded lettuce, olives and radishes. Serve each with a wedge of lime.