Preheat the oven to 375 degrees F.
In a 9x13 pan, pour about 1/4 of the Roja Enchilada Sauce into the dish and use the back of a spoon to spread evenly over the bottom. Top with six overlapping tortillas, creating a layer. Top with half of your ground beef/bean mixture and then add all the chopped vegetables you had left from Cajun Sausage and Veggies. Top with a thin layer of cheese (to bind it together). On top of that, spread six more tortillas and top with half of the remaining Enchilada Sauce. Add the remaining ground meat/bean mixture and 1/2 of the remaining cheddar. Top with six more tortillas, spread the final amount of Enchilada Sauce evenly, and finish off with the remaining cheddar cheese.
Optional: Shred about 1/4 of the gouda and sprinkle a thin layer with the cheddar. Pop the casserole in the oven for 25 minutes.
While cooking, finish shredding the gouda for the Roasted Poblano Corn Chowder.
Once casserole is finished, pull it out and set on the counter (away from the oven so it will cool some). Let it rest for about 5 minutes so it will hold together when cutting.
To serve, top the casserole with lettuce, tomato, Cilantro, Green onions, and Chipotle Lime Dressing.

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