Dice bacon and cook over medium low heat until uniformly cooked and crisp, stirring occasionally.
While bacon is cooking chop the vegetables and start the white sauce. The sauce can simmer while you are preparing the rest, just stir it every now and then.
When bacon is crisp, remove with a slotted spoon and drain on paper towels. Pour off most of drippings from pan and set aside.
Increase heat to medium high and saute chicken tenders until golden, 2-3 minutes per side [chicken might not be thoroughly cooked through but thats ok, it will finish cooking in the oven] Set cooked tenders aside.
Add more bacon drippings to pan and saute celery, onion, and garlic. While vegetables are sauteing shred chicken into small pieces and when vegetables are done return chicken and bacon to pan, season and stir to combine.
Spray 8” baking pan with Pam.
Lay out tortillas and divide mixture evenly on tortillas, making a line of filling down the center. Pour enough white sauce into pan to cover bottom. Drizzle some sauce on chicken mixture on tortillas and set aside.
Sprinkle some cheese on top of sauce and roll tortillas up [they will be FULL] and place in baking dish, seam side down.
Pour remaining sauce over all and top with more cheese. Cover with greased side down foil and refrigerate up to 24 hours.
Bake at 350 for 35-45 min, remove foil and continue to bake until bubbly. Serves 2-4. Double or Triple as needed and use a larger pan.