2 cans (10.5 ounces each) cream of chicken soup
2 cans (4 ounces each) diced green chiles
5 pitted green olives
1 jalapeno, seeded and chopped
2 tablespoons fresh lime juice
1 package (8 ounces) cream cheese, room temperature
8 ounces Monterey Jack cheese, shredded
1/2 package taco seasoning
1 pound shredded cooked chicken (from 1 rotisserie chicken)
8 (10-inch) flour tortillas
1/2 cup olive oil
8 ounces sharp cheddar cheese, shredded
1 cup chopped green onion
sour cream, for serving
In a blender, combine the cream of chicken soup, green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a small saucepan and warm over low.
In a large bowl, stir together the cream cheese, Monterey jack cheese, and taco seasoning until well blended. Fold in the chicken, and lightly season with garlic salt. Evenly divide the mixture among 8 tortillas. Fold each tortilla into a rectangular packet around the filling. Place chimichangas in a 9-by-13-inch glass pan, sprayed with cooking spray. Brush all sides of chuimichangas with olive oil. Bake at 350 degrees for 15 minutes, turn chimichangas and continue to bake for 15 minutes more.
To serve, place chimichanga on a plate, ladle warm sauce over the top, and sprinkle with cheddar cheese. Finish with a dollop of sour cream and green onions on top.