This is a great casserole for brunch. It is quite spicy because of the Rotel tomatoes in the green chili. You can substitute mild Rotel or even 2 fresh tomatoes if you like yours mild.
1 recipe Karen's Green Chili or 1 large can green enchilada sauce, save 1 c. sauce for garnish
8-10 corn tortillas
1 small can olives, drained
2 T. tofutti cream cheese
1 c. hemp or rice milk
3 T. sweet rice flour
dash of cumin
Begin by dipping corn tortillas in hot oil and draining. You can omit this step if you are trying to save on calories but it does affect the texture of the casserole. While tortillas cool whip together eggs, cream cheese, milk, sweet rice flour and cumin. Once all tortillas are cooled assemble casserole.
In an 8x8 pan begin by placing 1/2 c. green chili sauce. Spread evenly and top with 3 tortillas torn into strips to cover entire pan. Place more chili sauce on top, a few olives, some torn cilantro and some of the egg mixture. Continue layers until all ingredients are used up, ending with chili sauce. Bake at 350 degrees for 40-45 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes, cut into squares and top with the reserved chili sauce and some more fresh cilantro.