Spray a 5 quart crock pot with non stick spray and add chopped onions to bottom.
Place chicken breasts on top of the onions, add cumin, salt, pepper, diced green chiles and then pour red chile sauce over chicken.
Cover and cook on high for 6-7 hours. Once tender, shred with two forks.
Preheat oven to 375° and spray a 9 x 13 baking dish with non stick spray. Open small can of enchilada sauce and pour a little sauce in the baking dish covering the bottom completely (save the remaining for covering the enchiladas).
Add chicken mixture to center of tortilla then add lots of cheese, roll and then place in baking dish. Repeat until all chicken mixture has been used up.
Once the baking dish is full, pour the remaining enchilada sauce over the enchiladas, top with additional cheese and sliced olives.
Spray foil with a non stick spray (so the cheese will not stick to the foil), cover and place in the oven. Bake for 1 hour or until heated thoroughly and cheese is melted.
Optional: Top with sliced onions, cilantro and sour cream.