Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Add the diced tomatoes and green chilies, chili powder, cumin, oregano, salt, and pepper to the skillet. Stir to combine.
Add the cooked and shredded chicken to the skillet and stir well to coat the chicken with the sauce. Simmer for 5 to 10 minutes.
Remove from heat and set aside. Pour a thin layer of enchilada sauce (about 1/2 cup) into the bottom of the baking dish.
Warm the tortillas in the microwave wrapped in a damp paper towel for about 30 seconds.
Spoon about 1/3 cup of the chicken filling into the center of each tortilla, sprinkle some cheese over it, roll tightly, and place seam-down in the baking dish.
Repeat with remaining tortillas and filling, then pour remaining enchilada sauce evenly over the enchiladas, and sprinkle with remaining cheese.
Bake for 20 to 25 minutes, until cheese is melted and bubbly. Let cool a few minutes before serving and garnish with toppings.

For a quicker prep, use rotisserie chicken and store-bought enchilada sauce. Toppings can be served on the side to maintain texture.