Saucy Cheese Enchiladas

Ingredients

2 large onions, chopped

4 cloves garlic, minced

2 tablespoons olive oil

1 (28-ounce) can tomatoes, undrained and chopped

1 (15-ounce) can tomato sauce

1 to 2 tablespoons chili powder

1 teaspoon salt

2 teaspoons ground oregano

1/2 teaspoon ground cumin

1 (12-ounce) carton cream-style cottage cheese

2 cups (8 ounces) shredded Monterey Jack cheese, divided

1 (4-ounce) can chopped green chiles drained

12 corn tortillas

1/2 cup olive oil

1 (15-ounce) can pinto beans, drained and rinsed

1 (7-ounce) can whole kernel corn drained

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