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Crock pot Chicken Enchilada Casserole

1-3 lbs boneless, skinless chicken breasts (no need to thaw)
1 (28 oz) can red enchilada sauce
3 cups shredded cheddar cheese
1 (3.8 oz) can sliced black olives
10-14 corn tortilla shells
sour cream (opt)
shredded lettuce (opt)

Put chicken and enchilada sauce in crockpot and cook on high all day (6-8 hours).
Shred the chicken, stir in the tortilla strips add half the cheese and half the olives.
Stir, and then sprinkle the remainder of the cheese and olives on top and cook for one more hour.

Serve on plates, and garnish with lettuce and sour cream.

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