Salsa Cream Cheese Chicken Enchiladas

1 1/2 lb. boneless, skinless chicken breast

16 oz. jar thick and chunky salsa

1/2 pkg. chicken taco seasoning

8 oz. brick cream cheese, room temperature

10-12 corn tortillas

Shredded cheese
Sliced Olives (optional)

Spray the inside of crockpot with cooking spray and add chicken. Sprinkle taco seasoning over chicken. Pour salsa over top. Cook on high/low at least 6 hours. About 30 minutes before you finish cooking remove the chicken and shred with two forks. Stir softened cream cheese into sauce in the crockpot. Set aside about 1/2 cup sauce. Return chicken to crockpot and allow to finish cooking. Spread half of reserved sauce onto bottom of a baking dish sprayed with cooking spray. Spoon chicken mixture into tortillas and roll. Place seam side down in baking dish. Spoon remaining sauce and any leftover chicken mixture over top of enchiladas. Cover with foil and bake at 350 degrees 20-30 minutes or until hot through. Remove foil and sprinkle cheese and olives over top. Bake uncovered 10-15 minutes or until cheese is melted.