Blend all the ingredients. Combine all ingredients in a blender, and blend until smooth. Taste and add another chipotle if you'd like it spicier. Sauce can be made up to 3 days in advance, covered and refrigerated until ready to use. 

Heat oven. Heat oven to 425°F. 

Roast vegetables. Toss chayote, bell peppers, and chopped red onion with 2 tablespoons of the oil on a baking sheet. Spread into a single layer, and season with salt and pepper. Roast until tender and brown, about 20 minutes. Reduce oven heat to 350°F. 

Fry the tortillas. Heat remaining vegetable oil in a medium frying pan over medium-high heat. Lightly fry each tortilla one at a time, about 30 seconds per side. Place on a paper towel-lined baking sheet. 

Layer the sauce and tortillas. In a Pyrex 8" x 8" x 2.7" Deep Baking Dish, or a 9x 13-inch baking dish, cover bottom with 1/2 cup sauce, then place 3 tortillas, spacing them so they cover as much of the dish as possible.

Continue layering remaining ingredients. Top with a quarter of the roasted vegetables, a quarter of the black beans, a quarter of the cheese, a quarter of the cilantro, a quarter of the goat cheese, and a quarter of the chopped garlic. Sprinkle with salt. When you are layering, spread the ingredients so they cover as much of the dish as possible. 

Press down the layers as you go. Keep layering, repeating the order (sauce, tortillas, roasted vegetables, black beans, cheese, cilantro, goat cheese, garlic, salt) until all the ingredients are used, press down on the layers as you build so they will fit in the dish. 

Place casserole dish on a baking sheet. Place baking dish on a baking sheet to catch any drips and transfer to the oven. 

Bake. Bake, uncovered, until browned and bubbly, about 50-60 minutes. Let cool about 10 minutes, cut into 9 pieces, and serve topped with crumbled Queso Enchilado, cilantro, and red onion slices. Pass sour cream at the table if you'd like.