Using a 9" x 13" baking dish, pour approx. ½ C enchilada sauce in the bottom of the dish, thoroughly coating with a thin layer of sauce.
Cut each tortilla into 4 equal squares, trimming off the rounded edges.
Place one layer of tortilla squares on the bottom of the pan.
Spoon approx. 1 tablespoon of mashed potato onto each square.
Sprinkle a small amount of onion, olives, and corn on top of each potato covered square.
Repeat process, creating another layer of tortilla squares, potato, onion, olives, and corn, pressing down lightly between layers.
Continue creating layers (3-4) until casserole is just below the top of baking dish.
Pour enchilada sauce evenly over entire casserole.
Spoon a small dollop of cheese on top of each square.
Cover with foil and bake for 20-25 minutes at 375º.
Uncover and continue baking for another 10 minutes, until sauce is bubbling and cheese is slightly brown.
Serve as is, or garnish with cilantro leaves.
🥕Make this delish dish a fiesta! Before serving, garnish the casserole with a sprig or two of fresh cilantro. Serve with a side of vegan frijoles and Spanish rice. Include an assortment of salsas, pico de gallo.🥕To prepare this recipe gluten-free, make sure to use gluten -free corn tortillas that have not been produced with shared equipment.