In a 6-quart slow cooker add the stew meat and the enchilada sauce.
Cook on LOW for 8 hours.
With the back of a fork crush the stew meat to shred it. Place all the sauce and meat into a medium-sized bowl. Set aside.
In another medium-sized bowl mix together the shredded cheese, green chilies, olives and cilantro.
Now to start layering the enchilada stack.
layers:
Place a 1/2 cup of the reserved sauce and meat onto the bottom of the slow cooker
A tortilla next.
1/4 cup sauce/meat.
1/4 cup cheese mixture.
Another tortilla.
Keep doing layers of sauce/meat (1/4 cup) and cheese mixture (1/4 cup) then a tortilla, until all 9 tortillas are gone. Add the remaining sauce, then the remaining cheese to top of the last tortiila.