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Crock Pot Chicken Corn Tortillas

rotisserie chicken, shredded
1 (19 oz) can of enchilada sauce
2 (11 oz) cans cream of chicken soup
1 small can black olives, sliced, optional
1 can whole corn, drained
2 dozen corn or flour tortillas
1 lg. onion, chopped
1 (8 oz) pkg. taco style cheese

Cut the tortillas into 8 wedges per tortilla.
In a large mixing bowl combine the soups, olives corn and onions.
Begin layering in the crock pot with the enchilada sauce on the bottom.
Then add the tortillas, soup, chicken and the cheese in that order.
Continue layering in that order to the top being sure to end with the cheese.
Cover and cook on low temperature 7 hours.

Tip: This is best served in a bowl and topped with sour cream or guacamole.