Chicken Enchiladas

These are great to make ahead of time and stick in the freezer to bake later!
3 c. shredded, cooked chicken breasts
3 c. shredded cheese (Mexican style, cheddar, or Monterey Jack are my favorites)
2 c. sour cream
1 can cream of chicken soup
8-10 tortillas
Optional add-ins:
onions, green chilies, peppers, tomatoes

Mix cheese, sour cream, and cream of chicken soup (and any add-ins). Set about 1/4 of it aside. With remaining 3/4 mix shredded chicken. Spoon 1/3 to 1/2 cup of the chicken mixture down the center of each tortilla. Roll and place in greased 9x13 in baking pan seam-side down. Spread remain chicken-less mixture on top of tortillas (sprinkle with more cheese, if desired). (If freezing, cover and freeze.) Bake for 15-20 minutes at 350 degrees. (If frozen, it will take longer to bake. Just check that the center is warmed through.)