You need to be able to evaluate your own beer well enough to decide where it goes. In competition the beer isn't what the recipe says it is, but how it tastes and smells to a judge. When you taste the beer, is the impression that it is fairly hoppy? Do you notice hop flavor and aroma immediately? How bitter does it taste? How does the bitterness balance the rest of the beer? Is it up front? Aggressive? Sharp? Does it linger into aftertaste or disappear after you swallow? Is it mostly hidden by malt or other flavors? Don't just look at the IBU. Roast malts may be adding some bitterness here, and depending on your water the impression of bitterness can vary too.
Understand that everything with "American" in the name is (I'm going to say unfortunately) expected by the average judge to be hoppier than it probably truly needs to be. I would not enter something as American Stout on the low end of the ranges listed below. Note the repeated use of the word "aggressive" or "assertive"...
Overall Impression: ...a more aggressive American hop character and
bitterness.
Aroma: Medium to very low hop aroma, often with a citrusy or resiny character.
Flavor: Low to high hop flavor, generally citrusy or resiny.
Breweries express individuality through varying
the roasted malt profile, malt sweetness and flavor, and the
amount of finishing hops used. Generally has bolder roasted
malt flavors and hopping than other traditional stouts (except
Imperial Stouts).
History: A modern craft beer and homebrew style that applied
an aggressive American hoping regime to a strong traditional
English or Irish stout. The homebrew version was previously
known as West Coast Stout, which is a common naming
scheme for a more highly-hopped beer.
Style Comparison: Like a hoppy, bitter, strongly roasted
Extra or Export Stout. Much more roast and body than a Black
IPA. Bigger, stronger versions belong in the Russian Imperial
Stout style. Stronger and more assertive, particularly in the
dark malt/grain additions and hop character, than American Porter