1 (7 oz.) can whole green chilies, drained
2 oz. Monterey Jack cheese, thinly sliced
1 1/2 c. shredded Cheddar cheese, divided
1 c. sm. curd cottage cheese
1/2 tsp. ground cumin
1/4 tsp. garlic salt
1/4 tsp. dried oregano leaves
4 flour tortillas, 8 inch
1 (.87 oz.) envelope white sauce mix
1 c. milk

Place chilies on paper towels. Cut lengthwise slit in each chili. Remove seeds. Cut Monterey Jack cheese to fit inside each chili. Set aside.

Combine 1 cup Cheddar cheese, the cottage cheese, cumin, garlic salt and oregano in small mixing bowl. Mix well. Place 1/4 of cheese mixture down center of each flour tortilla.

Arrange stuffed chili over cheese mixture. Roll up, enclosing cheese mixture and stuffed chili. Place stuffed tortillas seam-side down in 9-inch square baking dish. Set aside.

Place sauce mix in 2-cup measure. Blend in milk. Beat well with whisk. Microwave at high for 4 to 6 minutes or until mixture thickens and bubbles, stirring with whisk 2 or 3 times.

Pour sauce evenly over tortillas. Sprinkle with remaining 1/2 cup Cheddar cheese. Microwave at 70% (medium high) for 12-15 minutes or until centers are heated through and cheese melts, rotate 1 or 2 times. 4 servings.