Pour cream of chicken soup into a blender with the chilies, olives jalapeno pepper and lime juice. Puree until smooth then pour into a saucepan and warm over medium heat. Mash together the cream cheese, monterey jack cheese and taco seasoning until well blended. Stir in chicken. Evenly divide mixture amount 8 tortillas, placing mix in center of tortilla. Fold down top and sides and roll them up. Heat vegetable oil in a large skillet over medium high heat. Fry 4 chimichangas at a time, seam side down until browned. Drain on paper towels. To plate up, place chimichanga on plate, ladle pepper sause over top. Sprinkle with chedder cheese and green onions. Finish with sour cream.