Chicken + Cauliflower Rice Enchilada Bake

• 1 13-oz can of chilled coconut cream, solid part only
• 1 24-oz jar salsa verde (Herdez brand is good too)
• 1/4 cup nutritional yeast
• 1 tsp garlic salt
• 5 cups cooked and chopped chicken (about 1.5 pounds; I use frozen diced grilled chicken)
• 1/2 cup cheddar or Mexican cheese
• 2 cups of broccoli florets (optional)
• Cauliflower rice

Directions:

1. Preheat the oven to 350°F.
2. Open the can of chilled coconut cream. Drain the cloudy liquid, reserving the solid white coconut cream.
3. Combine the coconut cream, salsa, nutritional yeast, and garlic salt in a blender or food processor and blend until creamy.
4. Add the frozen chicken to a skillet with a little water, cover, and gently heat for 5-10 minutes. If adding broccoli, add it to the skillet along with the chicken.
5. Fold the sauce into the chicken and broccoli.
6. Spread the mixture over the bottom of a 9×13-inch pan and sprinkle with cheese.
7. Bake for 30 minutes, or until the mixture is bubbling around the edges.
8. 15 minutes before the chicken is done, start the cauliflower rice.
9. Switch the oven to broil and continue cooking until the top of the casserole browns.
10. Remove the pan from the oven and let it cool for 10 to 15 minutes. (The sauce will thicken as it cools.)
11. Serve over rice.