Step 1

Spray your slow cooker insert with nonstick spray or use a slow cooker liner.

Step 2

Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce and spices. Stir to combine.

Step 3

Cook on HIGH for 4 hours or LOW for 6-8 hours.

Step 4

Shred the chicken in the slow cooker insert.

Step 5

Cut the corn tortillas into strips and add them to chicken and sauce mixture.

Step 6

Stir until well coated.

Step 7

Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.

Step 8

Using the back of a spoon flatten the mixture.

Step 9

Top with remaining cheese and the rest of the olives.

Step 10

Cook on low for an additional 45 minutes.

Step 11

Top with sour cream and chopped fresh cilantro before serving (optional)