Crock Pot Chicken Enchilada Casserole

In the bottom of a 6-quart slow cooker, add enchilada sauce, salsa verde, cumin, salt, and pepper. Stir to combine.
Place the chicken breast in the crockpot and nestle it down into the enchilada sauce mixture so that it is coated. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until chicken is tender and cooked through.
Remove the chicken to a plate or board and shred it by pulling the chicken apart with two forks. Add the sour cream to the sauce and whisk or stir to combine well.
Add the shredded chicken back to the slow cooker, along with the tortilla strips (reserving 1 to 2 tortillas cut into strips for the top), 1 cup of shredded cheese, and stir to combine.
Then top with the remaining tortilla strips, shredded cheese, and black olives (if using). Cover the slow cooker and cook for 30 minutes or until the cheese is melted.
Garnish with sliced avocados, sliced jalapenos, a drizzle of Mexican crema or sour cream, and chopped cilantro. Serve with any toppings you enjoy!