Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Shred the chicken in the slow cooker insert.
Cut the corn tortillas into strips and add them to chicken and sauce mixture.
Stir until well coated.
Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
Using the back of a spoon flatten the mixture.
Top with remaining cheese and the rest of the olives.
Cook on low for an additional 45 minutes.
Top with sour cream and chopped fresh cilantro before serving.
Notes
This Recipe Can be Doubled: If you are looking to double this crockpot chicken enchilada recipe, no problem, just increase the ingredients proportionally and add to the same crockpot, this should not affect the cooking time.
Short cut: For quicker results, cook this chicken enchiladas in crockpot on the high setting.
Switch the Protein: You don't only have to use chicken for this recipe, you use also use pork or turkey.
Toppings: Here is where you can have fun and customize to you liking. You couls add things such as onions, black beans, or tortilla chips.