Step 1

Put the chicken breasts and the enchilada sauce in your slow cooker.

Step 2

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

Step 3

Shred the chicken with 2 forks right in the slow cooker.

Step 4

Cut the tortillas in to strips, add to chicken and sauce. Stir.

Step 5

Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.

Step 6

Flatten the mixture.

Step 7

Add the rest of the cheese and the olives on top.

Step 8

Cook on low for about 40 - 60 minutes longer.

Step 9

Top with sour cream (optional)