Chicken Chimichangas w/green Sauce

2 cans crm of chicken soup
2 2.5 oz diced (canned) chilies
5 pitted green olives
1 jalapeno peppr - seeded and chopped
2 T fresh lime juice from 1 lime

Puree in blender until smooth-pour into sauce pan and warm over low-med heat

1 8oz pkg crm cheese softned
1 8oz shredded monterey jack cheese
1/2 of a 1/25 oz taco seasoning packet
1 lb shredded chicken (about 3 cups)

mash together 1st for ing. until well blended stir in chicken
divide evenly in 8 tortillas- fold top down, fold bottom up, then roll up sides to make a square packet
Heat about 1 cup of oil in shallow pan over med-med high heat
fry 4 at a time seams down- flip cook addition min or two, drain on lined paper towel plate
serve topped with green sauce, cheese, green onions, and sour cream

I freeze extra green sauce in baggies for next time- then it's super easy