Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Pat chicken breasts 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 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.

In second provided tray, combine rice, 2 cups water, remaining chicken base, remaining enchilada sauce, and 1/4 tsp. salt. Cover tray with foil.

Bake rice covered in hot oven until water is completely absorbed, 25-30 minutes.

Bake chicken uncovered in hot oven until 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!