2 lg. onions, chopped
4 cloves garlic, minced
6 tbsp. olive oil
1 can (1 lb. 12 oz.) whole tomatoes
1 can (15 oz.) tomato sauce
2 tbsp. chili powder
2 tsp. salt
2 tsp. oregano
1/2 tsp. ground cumin
1 container (8 oz.) cottage cheese
2 c. (8 oz.) shredded Monterey Jack or mild cheddar cheese
3 tbsp chopped green chilies
1 can (1 lb.) pinto or kidney beans, drained
1 can (7 oz.) corn, drained
12 frozen or canned corn tortillas

Saute onions and garlic in 2 tbsp. oil in medium saucepan. Add tomatoes, tomato sauce, chili powder, salt, oregano, cumin. Lower heat and simmer uncovered 20 minutes.

While sauce is simmering, combine cottage cheese, 1 cup shredded cheese and chopped chilies. Set aside. When sauce is finished pour 2 cups in pie dish, and 1 cup in 9x13 casserole dish. Set aside. Add beans and corn to remaining tomato sauce.

Lightly fry tortillas in oil, about 30 seconds to 1 minute depending on temperature of oil. The tortillas should be soft. Dip in pie pan of sauce. Fill with 1 tbsp. of cheese mixture and 1/4 cup bean-corn filling. Fold in half and place in casserole.

Finally, pour remaining tomato sauce over the top of the filled tortillas. Sprinkle with remaining shredded cheese. Bake in 350 degree oven for 20 minutes.