Sauté Celery, Onion, and garlic in a small amount of butter. Start celery first and sauté until translucent. Add the onion and continue until translucent. Lastly add the garlic and sauté a short period of time. Do not burn or over cook the garlic or it will turn bitter.
If using frozen spinach, thaw and drain it. You can speed this up by microwaving until thaw. Then squeezing with paper towels to absorb any water.
Mix all ingredients until uniformly combined.
Preheat oven to 375°F
Spread in a well-greased glass/ceramic/stone baking dish, tart, or quiche pan so that the dip is about 1 ½ to 2 inches deep.
Bake uncovered 30-40 minutes or until light brown spots appear on the surface. Remove from the oven and sprinkle with the ¼ Cup shredded Mozzarella Cheese and garnish with Freshly Ground Black Pepper.
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.