Okay, same song different sauce.
Sort of.
Okay, start with about 1/3 cup olive oil, and get it hot while you dice up a huge onion. Or a couple of medium ones, but I had one that must have weighed a pound. Sauté those onions until they're turning translucent and browning a bit, then add a heap of minced garlic. By a heap, I mean big serving spoon, everything it will haul out of a big-ass jar of garlic.
Maybe a tablespoon of Chipotle powder.
Two bags of 'ground meatless' (veggie burger crumbles)
A small can of Extra-Hot Ro-Tell
a 28oz can of Enchilada Verde sauce
When all that stuff is simmering, and you've heated the oven to 425ºF, layer some corn tortillas in the casserole dish; a layer of meatless verde sauce, a layer of shredded cheese (in this case, Colby-Jack-Mozzarella shreds). Two pounds of cheese in all.
Another layer of tortillas, another layer of magic verde, another layer of cheese. Repeat until you're out of stuff to repeat it with, then bake for 25 minutes at 425º.
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