Preheat oven to 375°F.

If the cream cheese is firm, soften it on the counter for about 20–30 minutes or microwave it 10–15 seconds until spreadable.

In a medium bowl, beat the 8 oz cream cheese, 1/2 cup mayonnaise, and 1 taco seasoning packet with an electric mixer (or a spoon) until smooth.

Stir in 2 cups diced cooked chicken and the entire 4 oz can of green chiles (do not drain). If using, stir in 2 tablespoons diced black olives and the juice of 1/2 lime.

Unroll one can of refrigerated crescent rolls onto a clean work surface. Do not separate into triangles; press the seams together to make one single sheet and gently stretch/press into about a 9 x 12-inch rectangle.

Spread half of the chicken mixture in an even layer over the dough, spreading nearly to the edges.

Beginning on a long side, roll the dough up tightly into a log. Pinch the seam to seal. Using a sharp knife, slice the log into 3/4-inch-thick pinwheels. Place the pinwheels seam-side down on a baking sheet about 1 inch apart.

Repeat steps 5–7 with the second can of crescent rolls and the remaining chicken mixture.

Bake in the preheated 375°F oven for 14–16 minutes, or until the crescent rolls are golden brown. Let cool a few minutes, then serve warm with sour cream.