Sour Cream Chicken Enchiladas

about 2 chicken breasts, cooked & shredded
1/2 c. sour cream
1 can cream of chicken (or mushroom) soup
1/2 c. shredded cheese, plus some extra for topping (I like cheddar)
6-8 tortillas (depending on size)
Optional:
     diced green chilies
     diced onion
     salt & pepper

In a bowl, mix together sour cream, cream of chicken soup, shredded cheese, and any optional ingredients. Take about 1/4 to 1/3 of the mixture and set it aside. In the remaining mixture, mix in the chicken. Spoon some of the chicken mixture down the center of each tortilla. Roll each tortilla up and place in a baking pan, seam side down. Take the mixture that was set aside and spread over the top of the tortillas in the baking pan. Sprinkle the top with more shredded cheese. Either package for freezing, or bake at 375 for about 30 minutes. (If baking from the freezer, baking time will need to be longer. Check the center to make sure it is heated all the way through.)