Preheat oven to 350 degrees. Spray a 9x13 inch casserole dish with cooking spray.
Put 1/2 cup of enchilada sauce along the bottom of the dish. Layer 4 corn tortillas along the bottom. Followed by 1/2 of the can of black beans, corn and olives. Top with half of the chicken and one cup of the shredded cheese. Repeat the layer.
Top the casserole with a layer of corn tortillas, followed by 1/2 cup of enchilada sauce and top with the cheese. Cover with aluminum foil and back for 18-20 minutes or until heated throughout. Top with your favorite toppings and enjoy!