1. Heat water, celery, carrot, 1 cup beer, lime juice and salt in saucepan over high heat until boiling. Place chicken breasts in water; reduce heat to simmer. Cook until chicken is cooked through, about 12 to 14 minutes. Remove; cool and shred into bite-sized pieces.
2. Spoon 1/2 cup enchilada sauce in the bottom of 5-quart slow cooker. Place tortilla chips in 1 layer over sauce. Cover with 1/3 shredded chicken. Sprinkle 1/3 chopped onion over chicken. Add 1 cup cheese, spreading evenly. Pour 1/2 cup enchilada sauce over cheese. Repeat layering process 2 more times, pouring remaining beer over casserole before adding last layer of cheese.
3. Cook on LOW 3-1/2 to 4 hours. Garnish with sour cream, sliced olives and cilantro, if desired.
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