In large skillet cook onions and garlic in olive oil until onions are just tender (5-7 minutes).
Add in shredded chicken breasts, cumin, chili powder oregano, pepper and salt and mix well.
Pour cream of chicken soup over top and mix until all veggies and chicken are well coated.
Cook for additional 7-10 minutes on medium heat.
While chicken mixture is cooking, heat tomato sauce in medium saucepan until comes to a boil. Cover and remove from heat.
Using assembly line method, dip each tortilla in heated tomato sauce first, then fill with 2 tablespoons chicken mixture. Top with a sprinkle of cheddar cheese and roll placing in pre-sprayed foil baking pan.
Once pans are full, pour generous amount of enchilada sauce over top making sure to cover all of tortillas well. Sprinkle tops with chopped cilantro.
Allow to cool, cover with lid and wrap entire pan in plastic wrap prior to freezing.
Plastic wrap serves as an extra layer of protection against freezer burn.