Cook chicken in a crockpot on low for 4-6 hours with 1 cup of water. Once cooked, shred.
In a large bowl, combine shredded chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion and fresh diced tomato. Mix well and set aside.
In a medium saucepan, combine tomato sauce, salsa, 2 teaspoons chili powder, oregano, parsley and garlic. Bring to boil, and then reduce heat to low and simmer for 10 minutes.
Preheat oven to 350-degrees.
Fill tortillas with chicken mixture and fold together, laying snugly in a lightly grease (cooking spray) 9 x 13 inch baking dish. Pour simmered sauce over the top. Bake at 350-degrees for 20-minutes. Add cheese and olives. Bake an additional 10-15 minutes, or until cheese is melted and bubbly.
Serve with sides of sour cream, salsa, guacamole, etc.