Preheat oven to 350 degrees F.
Pour cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
In a large bowl, stir together cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
Fold in the chicken and mix until well combined.
Evenly divide mixture among the 8 tortillas.
Fold each tortilla into a rectangular packet around the filling.
Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
Brush all sides of each chimichanga with a small amount of olive oil.
Bake for 15 minutes, pull pan out and turn over each chimichanga.
Bake for 15 minutes more.
Place chimichangas on a plate, and ladle the warm sauce over top.
Sprinkle with cheddar cheese, sour cream, and green onions.