Southwestern Green Chiles Tortilla Casserole

1 pint sour cream
2 cans (8 oz each) tomato sauce
1 pint cottage cheese
2 cans (7 oz) green chiles
12 corn tortillas
1 pound shredded Cheddar cheese
1 pound Mozzarella cheese

In a small bowl, mix together the sour cream, tomato sauce and cottage cheese. Remove the chiles from their cans and cut into 1/4 inch strips.

Place the 12 tortillas on a cookie sheet and heat at 500 degrees just until they are warm enough that they will fold easily (approximately 3-5 minutes).

Now you're going to have to work as quickly as possible - dip the tortillas into sour cream, tomato, and cottage cheese mixture. Once the tortilla is dipped and covered, place 2 strips of chiles on each shell and fold. Layer the tortillas on a baking dish. Generously sprinkle with Mozzarella and Cheddar cheese. Spread some of the cottage cheese mixture over top. Make 2 layers of tortillas in the pan. Use the remainder of cheese and cottage cheese mixture and place on top layer of tortillas.

Cover the baking dish with tin foil and bake for 60 minutes at 350 degrees.