1/4 cup heavy cream
1/2 cup Herdez salsa verde
1/2 – 1 teaspoon Cumin (or to taste)
Pink salt to taste
Optional Jalapeno Powder (or fresh)
Cook the sauce in the instant pot and reduce it a bit to thicken. You can use an immersion blender to help with this which will also make the sauce really smooth and creamy. This is not necessary but does help with the presentation.
In a 13×9 oven-safe dish layer 1/3 of the shredded chicken, 1/3 of the cauliflower rice, sauce, tortillas, 1/3 of the cheese, and cilantro. Repeat until all the ingredients are used.
Bake in a preheated 350 oven for about 25-30 min or until that top layer of cheese is golden and bubbly.
Serve with sour cream and more salsa Verde and cilantro.