Brown ground turkey in a medium skillet at medium to high heat. Cut one tortilla into strips and add the tortilla strips along with the enchilada sauce, 1/2 cup cheese and 1/2 of the olives to the browned meat. Stir to combine.
Add the mixture to a slow cooker. Top with another couple of tortillas, the remaining cheese and olives on top. Cover and cook on high for 4 hours, or on low for 8 hours.
Enjoy with a dollop of Greek yogurt, light sour cream, guacamole or avocado slices, if desired!
Make sure and use flour tortillas (even gluten-free) because corn will disintegrate.