Baked Chimichangas with Green Sauce

2 cans cream of chicken soup
2 (4 oz.) cans diced green chilies
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 T. fresh lime juice
1 pkg. cream cheese
1 8oz pkg. shredded monterey jack cheese
1/2 pkg taco seasoning.
1 lb shredded cooked chicken meat
8 flour tortillas
1/2 c. vegetable oil
1, (8 oz) pkg. shredded sharp cheddar cheese
1 cup chopped green onion
1 (8 oz) container sour cream

Pour the cream of chicken soup into a blender along with the green cilis, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over med-low heat.
While that is warming, stir together cream cheese, Jack cheese, and taco seasoning in large bowl until well blended.  Fold in chicken (can season chicken with garlic and salt).  Evenly divide mixture between the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
Place all chimichangas in a 9x13 glass pan, sprayed with non-stick spray.  Brush all sides of each chimichangas with a small amount of olive oil.  Bake at 350 for 30 min turning halfway through.
To serve: ladle warm green sauce over top and garnish with cheese and green onions.