Place vegetables in a microwave safe bowl and microwave on high for about 3 minutes or until thawed. Transfer to a strainer and drain well; set aside.
Pour the enchilada sauce in a shallow bowl and dip 4 tortillas, one at a time, covering both sides with sauce. Transfer coated tortillas to a nonstick pie pan, overlapping to cover the bottom.
Layer with 1 cup chicken, half the vegetables, 1 cup cheese and 2 tablespoons olives. Repeat tortilla, chicken, and vegetable layers. Pour any remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives.
Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa, avocado, sliced jalapeno, and plain Greek yogurt.