Tempeh Lasanchilada

1 28oz can funky Mexican enchilada sauce
1 can Extra Hot Ro-Tel
2 large fresh Jalapeños diced
1 cute little 8oz can of Chipotles in Embassa sauce (whatever that is, thanks, Mirkah!)
4 small yellow onions diced
3 8oz bricks of three-grain organic Tempeh, sliced
1/3 cup minced garlic (heavy, I know, I know)
2 tbsp powdered Chipotle (can't be too careful)
8 oz Soy-Sation Chipotle-Cheddar fake cheese, grated
8 oz Almond Jalapeño-Jack fake cheese, grated
8 oz Soy-Sation Mozarella fake cheese, shredded
A bit of chicken broth (about a half cup I think)
Olive oil (enough to keep things sizzling, I added some when the browning Tempeh & onion went dry a couple times)
Umpteen corn tortillas




Okay: dice onions and slice Tempeh and get it browning in olive oil. Add fresh jalapeños and garlic. Eventually, when it's all getting nicely browned and the onions are translucent, add some chicken broth and reduce. Heat Chipotle in Embassa, Enchilada Sauce, powdered Chipotle, and Ro-Tell in a stock pot, then combine with browned Tempeh stuff.



In your not-quite-big-enough (though it seemed huge when you bought it) 3 quart casserole dish: tear up corn tortillas and make a layer on the bottom of the dish. Then put a layer of the Tempeh stuff, then a layer of fake shredded cheese. Then a layer of tortillas, a layer of Tempeh stuff (you can continue at your own pace once you grasp the pattern).



Bake in a 375º oven for 40 minutes. Then invite perfect Brazilian goddess type to dine with you. Or just pack away the leftovers in GladWares to take to work.





Anyways, dig it: the soy cheese and Tempeh and whatnot, this is a dish to convert the meatetarian. I know, I used a bit of chicken broth, but I could easily substitute Veggie broth if I had some. Flavor-wise we're in Minnesota at Thanksgiving; fat and calorie-wise, Southern California on Earth Day.