Spinach And Bacon Enchiladas

• 1 cup sour cream
• 1 cup green chili salsa (canned or homemade, your choice)
• 1/8 teaspoon cumin
• 2 (10 ounce) packages frozen spinach, thawed, drained
• 4 green onions, chopped (white and green parts)
• 6 slices crisp cooked bacon, crumbled, drippings reserved
• 1/2 cup diced tomato (I was using up one that needed to be used) (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice (fresh squeezed is preferred)
• 1 cup shredded monterey jack cheese
• 1 cup shredded sharp cheddar cheese
• 6 -8 corn tortillas
• 1 -2 tablespoon olive oil

1. Preheat oven to 350 degrees.
2. In a small bowl combine sour cream, salsa and cumin. Stir until well combined.
3. In another bowl combine cheeses and divide into 1 cup portions.
4. Wring moisture out of thawed spinach with a cheesecloth, kitchen towel or nylon stocking.
5. In a medium bowl combine spinach, green onion, bacon, (optional tomatoes), salt, pepper, and lemon juice.
6. Heat reserved bacon drippings and olive oil in a small skillet. Heat each corn tortilla briefly in the hot oil/drippings until soft and flexible enough to roll. Stack on absorbent paper on small plate as they come out of the pan.
7. Spread enough of the sour cream mixture to coat the bottom of an 8" x 8" baking dish.
8. Place equal portions of the spinach mixture and cheese mixture (the first cup of cheeses) on each tortilla and roll. Place seam side down in baking dish, repeating until all tortillas have been filled.
9. Pour the remaining sour cream mixture over the top of the enchiladas and top with remaining cup of cheeses.
10. Bake for about 15-20 minutes in 350 degrees preheated oven until the enchiladas are heated through and the cheese has melted.

sour cream, green chili salsa, cumin, frozen spinach, green onions, bacon, tomato, salt, black pepper, lemon juice, shredded monterey jack cheese, cheddar cheese, corn tortillas, olive oil

Taken from www.food.com/recipe/spinach-and-bacon-enchiladas-325890 (may not work)