||Preheat oven to 400° F. Dip 6 corn tortillas in enchilada sauce and place slightly overlapping in bottom of lightly greased baking dish. Top with 1/2 of the shredded chicken. Spread 1/3 of the cheese over the chicken. Add 1/3 of the diced green chilies and black olives, if desired.
||Repeat the layering one more time then top with remaining tortillas, cheese, chilies and olives, dipping the corn tortillas in the enchilada sauce for each layer.
||Bake at 400° F for 25 minutes or until heated through. Sprinkle with fresh chopped tomatoes and cilantro, if desired.