Start by preheating oven to 350 convection or 375 conventional.

Trim two skinless boneless chicken breast and cut into three pieces each. These vary a lot in size. Aim for about 1 1/2 pound but anywhere from 1 to 2 pounds total should be fine.

In a large sauce pan, add chicken and sprinkle with seasoning (paprika, chili powder, cumin, garlic powder). Add one 19 oz. can enchilada sauce and mix well. Bring to boil over medium-high heat. Cover and decrease to simmer for 20 minutes.

Check the temperature of chicken to be sure it is 165 or more. Remove to cutting board and shred. Divide into three equal piles.

Prep an approximately 10X7 baking pan with PAM. Spoon two tablespoons of the sauce over the bottom of the baking pan.

Layer two 6 inch corn tortillas over the sauce. Add 1/3 of chicken. Then 1/3 of the sauce (about 2/3 cup). Then add 1/3 green onion, corn, olives, and 2/3 cup cheese. Repeat this layering twice more.

Bake until a golden brown top. About 20 minutes for me.