1. Preheat oven to 425°.
2. If your chicken breasts are raw, heat a skillet over medium high heat. Add 1 TBS oil. Sprinkle chicken with 1 tsp salt and 1/4 pepper. Add to skillet and cook for 6 minutes on each side. Shred. If you have an Instant Pot, for fresh chicken, add it to the IP with 1 cup water or chicken stock. Cook on high pressure for 8 minutes. Allow the pressure to naturally release for 5 minutes. Shred! For frozen chicken, add to the IP with 1 cup water or chicken stock. Cook on high pressure for 15 minutes. Allow pressure to naturally release for 5 minutes. Shred. 
3. In a bowl, combine shredded chicken, salt, cumin, and coconut cream. Stir in 6 oz salsa verde. Reserve remaining salsa verde.
4. For casserole style, add the chicken mixture to a 11×7 inch baking dish evenly spreading it throughout the dish. You can either do this in layers or all at once. If you want layers, add half the chicken mixture, then the sliced tortillas. Add the rest of the chicken mixture and the rest of the tortilla strips. Top with remaining salsa and sprinkle with a layer of cheese. You can also just add all the chicken mixture to the baking dish, add a layer of tortilla strips, the remaining salsa verde and then a layer of shredded cheese. 
5. Cover and bake at 425° for 18 minutes or until thoroughly heated. Remove foil and cook for an additional 5 minutes to get the cheese bubbly.

Serve with lime wedges. Garnish with cilantro sprigs. Additional method: To make it enchilada style, for step 4: spoon 1/4 cup chicken mixture down center of tortilla and roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and chicken mixture. Proceed to step 5.