Chicken Enchilada Casserole

Chicken Enchilada Casserole is such perfect comfort food 😋 I was out of sour cream, but that always makes everything better too! ⠀
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• 3 boneless, skinless chicken breasts (or 3 cups of pre-cooked shredded chicken)⠀
• Salt⠀
• 1 (16-oz) bag of frozen cauli rice⠀
• 3 tbsp coconut flour⠀
• 1 large egg, beaten⠀
• 1∕₄ tsp black pepper⠀
• 1 (10-oz) can of red enchilada sauce⠀
• 1 (4 oz) can dice mild green chiles⠀
• 2 tsp taco seasoning⠀
• 1 1∕₂ cups shredded cheese⠀
• 1 avocado, sliced, for serving⠀
• 1 cup shredded lettuce⠀
• 1∕₄ cup sliced black olives⠀
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1. Pour 1 cup of water into the Instant Pot. Place a trivet with handles in the pot. Season the chicken with pink salt and arrange it on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, quick-release the pressure. Transfer the breasts to a cutting board and shred them with forks. Pour the water out of the Instant Pot.⠀
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2. In a microwave-safe dish, combine the cauliflower rice and 1∕4 cup water. Cover the dish with plastic wrap and steam in the microwave just until tender, about 3 minutes. Drain any excess water and transfer the cauliflower to a medium bowl. Stir in the coconut flour, egg, pepper, and 1∕4 tsp salt.⠀
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3. Coat a 7″ round baking dish well with cooking spray. Pat the cauliflower mixture into the bottom of the dish.⠀
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4. In a medium bowl the cauliflower was mixed in, combining the shredded chicken, enchilada sauce, green chiles, and taco seasoning. Top the cauliflower base with the chicken mixture, then sprinkle with the cheese. Lightly coat a piece of foil with cooking spray and cover the dish with the foil.⠀
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5. Pour 3∕4 cups of water into the Instant Pot. Place a trivet with handles in the pot and place the dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 12 minutes. At the end of the cooking time, quick-release the pressure.⠀
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6. Carefully remove the trivet from the pot. Remove the foil and let stand for 10 minutes before serving