Combine sour cream, soup & Rotel in large sauce pan and simmer over medium low heat, stirring occasionally. While sauce is simmering heat 1 T OO in large skillet and add onion, celery, peppers and saute over medium heat. When veggies are transparent, about 5 minutes, remove from pan and set aside.

Increase heat to medium high and add chicken to skillet, with a drizzle of oil and saute about 2-3 minutes per side until golden. Remove from pan and pull into shreds with a knife and fork. Return chicken and veggies to skillet and add 1/3 of sauce.

Set up an assembly line with laid out tortillas, chicken filling, cheese, sauce and baking dish sprayed with cooking oil. Put 1/3 of sauce in dish. Divide filling evenly between tortillas, and sprinkle with cheese. Roll up and place seam side down in dish. Bake 375 until bubbly, 45-60 min.