Combine first 4 ingredients in a large nonstick skillet; cook over medium-high heat until meat is browned and vegetables are tender, stirring until meat crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add 1 cup salsa and next 3 ingredients. Cook over medium heat, uncovered, 10 minutes, stirring often. Stir in cilantro.
Wrap tortillas in heavy-duty aluminum foil. Bake at 350° for 5 minutes or until thoroughly heated.
Spoon meat mixture evenly down centers of tortillas; top with cheese. Roll up tortillas, and top each with 1 tablespoon salsa and 1 tablespoon sour cream.