In a large non-stick skillet, cook the meat over medium heat until done, and drain any excess liquid.
Add the tomatoes and juice, green chilies, chili powder, cumin, garlic, salt, and pepper; set aside.
In a small bowl, blend the egg whites and cottage cheese well; set aside.
In a 13x9x2-inch non-stick baking dish coated with non-stick cooking spray, place six quartered tortillas.
Layer all the corn, half the meat mixture, half the cheese, four quartered tortillas, then all of the cottage cheee mixture, the remaining half of the meat mixture, and the remaining four quartered tortillas, and top with the remaining cheese.