- Preheat oven to 425°F.
- Coat the bottom of a 9 x 13 x 2-inch baking pan with enchilada sauce, about 2 tablespoons, set aside.
- Place vegetable oil in a sauté pan and cook onions with salt and pepper over medium heat until translucent (about 3 minutes); set aside.
- Build lasagna in layers of tortillas, cheese, meat, onions, beans, sauce and then more cheese; repeat: Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
- Top with the olives and jalapenos and serve.
Makes 12 servings.
Approximate Nutrient Analysis per serving (not including optional ingredients):
350 calories, 19 g fat, 10 g saturated fat, 70 mg cholesterol, 800 mg sodium, 18 g carbohydrate, 3 g fiber, 2 g sugar, 24 g protein
Approximate Nutrient Analysis per serving (including optional ingredients):
360 calories, 2 g fat, 10 g saturated fat, 70 mg cholesterol, 900 mg sodium, 19 g carbohydrate, 3 g fiber, 2 g sugar, 25 g protein
