Make a sauce combining the Sauteed Onions, Red Pepper, Garlic to the Cream of Chicken Soup, Green Chili Enchilada Sauce, Tomato Soup, Sriracha Sauce, Ketchup, and Seasoning.
Of the total sauce mixture reserve 3/4 for layering.
Of the sauce mixture take the remaining 1/4 and combine with the cubed chicken, beans and fire roasted tomatoes.
On the bottom of a well greased Dutch Oven spoon on a layer of the sauce without the chicken and beans.
On the flour tortilla Pat on a thin layer of Spanish Rice
Spread a layer of sour cream.
Layer on the bean, tomato, and chicken sauce mixture
Sprinkle on chopped Cilantro
Sprinkle on Mex Cheese.
Roll into a log
Cut into 2 inch slices. Lay on their sides (Pinwheels) in the sauce on the bottom of the pot. Once the bottom is covered pour the sauce (without Chicken and beans) over the pinwheels. Sprinkle with cheese. (You can make multi layers using parchment paper)
Bake covered at 350°F for 40-60 minutes, or until top lightly browns.