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 your oven to 375°F (190°C) and grease a 9×13 inch baking dish with a little olive oil.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until soft, about 5 minutes.
Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, and a little salt and pepper. Cook until heated through, about 3 minutes.
In the greased baking dish, spread a thin layer of the chicken mixture on the bottom.
Place a layer of tortilla strips over the chicken mixture, then half of the black beans, half of the corn kernels, and half of the cheese.
Repeat the layers, starting with the chicken mixture, followed by tortilla strips, remaining beans, corn, and cheese. Finish with a layer of the chicken mixture on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Allow the casserole to cool for a few minutes, then garnish with chopped cilantro.
Serve with sour cream and lime wedges on the side, if desired.

Use store bought rotisserie chicken to save time. Cool and store leftovers in an airtight container for up to 4 days.