Ingredients:

2 boneless chicken breasts (they can be frozen still)
1 can tomato soup
1/2 can water
few dash of cumin and oregano, or some taco seasoning mix
6 flour tortillas
1 cup shredded cheese

Methods:

Throw all ingredients into a sauce pan and bring to a boil, then simmer for an hour or two. Remove chicken from sauce and shred it with a fork.

Put chicken and cheese into each tortilla and roll up, coat the bottom of a greased pan with sauce and put tortillas in. Cover with remaining sauce and sprinkle with cheese. Bake at 400°F until cheese is melted. Serve.

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• cooking enchillads from frozen