Chili Roll Ups Casserole

1 small onion, chopped
1 clove garlic, minced
1 tablespoon oil
2 cans (10.5 Oz.) chili, without beans
16 ounces salsa
2 large eggs
24 ounces cottage cheese, creamed
1 1/2 cup sharp cheddar cheese -- shredded; divided
12 egg roll wrappers or manicotti shells

Sauté onion and garlic in hot oil in a large skillet over medium-high heat until tender. Stir in chili and salsa; cook until thoroughly heated. Spoon half of mixture into a lightly greased 9 x 13" baking dish.

Stir together eggs cottage cheese, and 1 cup cheddar cheese. Spoon about 1/4 cup mixture evenly on 1 side or each egg roll wrapper, and roll up. Place, seam side down, in baking dish.

Spoon remaining chili mixture evenly over top, spreading to completely cover wrappers.

Bake, covered, at 350° F for 45 minutes. Uncover and sprinkle with remaining 1/2 cup Cheddar cheese; bake 5 more minutes or until cheese is melted. Let stand 5 minutes.

CHILI MANICOTTI: Substitute and equal number of manicotti shells, cooked, for egg roll wrappers.