1 (6 1/2 oz.) can light tuna, in water
1 med. onion, chopped
1 clove garlic, pressed
1 tbsp. vegetable oil
1 (15 oz.) can tomato sauce
1 c. sliced ripe olives
1/4 c. diced green chilies
1 tsp. cumin (or chili powder)
1 tsp. sugar
1/2 tsp. salt
2 c. shredded Monterey Jack cheese
1 c. cottage cheese
1 egg
4 corn tortillas

Drain tuna. Saute onion and garlic in oil until soft. Stir in tomato sauce, olives, chilies, cumin, sugar and salt. Simmer; covered 15 minutes.

Remove from heat. Stir in tuna. Spoon 1/2 of tuna mixture on bottom of 2 quart shallow casserole. Top with 1/2 shredded cheese. Combine cottage cheese and egg. Dollop over cheese. Place tortillas over cottage cheese mixture. Mound remaining tuna mixture over and sprinkle with remaining Jack cheese. Bake at 350 degrees for 30 minutes. Remove from oven, cool 10 minutes.