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In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
Heat refried beans in a saucepan over low heat until they stir easily.
Heat tortillas in a large skillet or in the microwave so that they fold easily.
Spoon equal amounts of refried beans onto each tortilla followed by equal amounts of the chicken/rice mixture, Monterey jack cheese, and black olives.
Roll up the tortillas, while tucking in the sides. Secure the wrapped tortillas with a toothpick.
Heat oil in a large skillet and fry the filled tortillas, turning once until browned on both sides. Drain on paper towels.
To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes.
Top chimichangas with cheddar cheese, guacamole, and sour cream.