Spray crockpot insert with nonstick spray or use a slow cooker liner.
Place chicken breasts in the bottom of the crockpot and top with enchilada sauce.
Cook 4 hours high or 6 to 8 hours on low.
Shred chicken in the crockpot insert.
Cut corn tortillas into strips and add them to chicken and sauce in crockpot.
Stir until well coated.
Add 1/2 cup of cheese and half olives onto chicken and sauce mixture and stir until well combined.
Flatten the mixture using the back of a spoon
Top with remaining cheese and the rest of the olives.
Cook additional 45 minutes on low
(optional) Top with sour cream and chopped fresh cilantro before serving