Preheat oven to 400. Boil 1 1/4 c water, and whisk in 1/2 c cornmeal. Once it's all incorporated, stir in 1 can (14 3/4 oz) creamed corn and allow to cook on low for a few minutes (basically while assembling everything else). Mix approx 3 cups cooked, shredded chicken together with 1 can (15 oz) enchilada sauce, and 1 c green olives. Dump chicken mixture into pan (I used 9x13, but it will fit in a smaller au gratin type dish, too), then pour corn mixture over top. Bake about 20-25 minutes (until thoroughly heated and top beginning to brown), then pull out and top with salsa and queso (or fresh cilantro, tomato, tomatilla, onion, whatever!) and bake for another 5 minutes.
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