Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Pat chicken dry.

Drain beans.

In one provided tray, combine chicken and 2 tsp. olive oil. Bake uncovered in hot oven, 20 minutes.

Chicken will finish cooking in a later step.

Carefully remove tray from oven. Drain excess liquid and break up chicken into smaller pieces. Tray will be hot! Use a utensil.

Add beans, corn, half the enchilada sauce (reserve remaining for rice), half the chicken base (reserve remaining for rice), fajita seasoning, and 1/4 tsp. salt to tray with chicken. Stir to thoroughly combine. Top with cheese in an even layer.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging.

In second provided tray, combine rice, 1/4 cup water, remaining chicken base, remaining enchilada sauce, and 1/4 tsp. salt. Cover tray with foil.

Bake both trays (rice covered, chicken uncovered) in hot oven until rice is heated through and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.

While meal bakes, in a mixing bowl, combine sour cream, 1 tsp. water, and a pinch of salt.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Gently crush tortilla strips in shipping bag.

Carefully remove both trays from oven.

To serve, top rice with chicken and garnish with crema and crushed tortilla strips. Bon appétit!