Cheese Enchiladas with Veggie Chili

This is one of my favorite recipes that my Mom makes. (She's a very good cook :D) It is a complete meal, but is great served with some fresh fruit and a side of Spanish rice, and yummy anytime. Enjoy!

Cheese Enchiladas with Veggie Chili

1 cup chopped onion

2 cloves garlic, chopped

3 Tb vegetable oil

1 can (14 oz.) crushed tomatoes

3/4 tsp ground cumin

1/4 tsp salt

1/4 tsp pepper

1/8 tsp red pepper flakes

1 can (19 oz.) kidney beans

1 can (12 oz.) corn

1 can (4 oz.) chopped green chilies

1 container (8 oz.) ricotta/cottage cheese

2 cups shredded Colby jack cheese

1 pkg. 5 inch corn tortillas

Saute onion and garlic in oil until soft. Add tomatoes. Stir in cumin, salt, pepper, and red pepper flakes (add more or less for heat). Bring to a boil. Add beans, corn and half of the chilies. Return to boiling; lower heat and simmer 15 minutes. Spoon chili into 9 by 13 pan. Combine ricotta cheese and 1 1/2 c. shredded cheese and remaining chilies. Spoon 2 Tb of this onto tortilla. Roll up and place on chili. Sprinkle remaining cheese over enchiladas. Bake at 375 degrees for 30 minutes or until hot and bubbly.