Easy Chili Enchiladas

2 cans cream of mushroom soup
3/4 can water
2 (15 oz) cans chili (any kind)
2 (15 oz) cans chili beans
3+ cups of grated cheese (Cheddar or Mexican blend)
18 corn tortillas
2 (9x12) baking pans

Mix all of the ingredients, except for the cheese and corn tortillas. Divide the mixture in 1/2. Ladle a scoop of mixture into a tortilla. Roll over the edges of the tortilla and place (with edges down) into a baking dish. (It's OK if the tortilla breaks and the mixture oozes out.) Continue doing this until there are 9 filled tortillas in each baking pan. With the remaining 1/2 of the mixture, spread it on top of all the filled tortillas. Then, top with grated cheese.
Bake (uncovered) at 350*F for 35 minutes.