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Place the chicken breasts in a slow cooker.
Pour the enchilada sauce over the chicken breasts.
Cover the slow cooker and cook for 4 hours on high heat or 8 hours on low heat.
Shred the chicken breasts using two forks.
Add in the strip-cut tortillas and stir until well combined.
Add in ½ cup of cheese and olives. Stir until well combined.
Press the mixture gently to flatten it out.
Sprinkle the rest of the olives and cheese on top.
Cover and cook for another 40-60 minutes on low heat.
Top each serving with sour cream if you prefer.
Serve and enjoy!