I added 1/2 cup diced tomatoes to the spinach mixture once as I had one that needed to be used and included it in this dish taking a chance. We've done it ever since when a tomato needed to be used but it is optional.
In a small bowl combine sour cream, salsa and cumin. Stir until well combined.
In another bowl combine cheeses and divide into 1 cup portions.
Wring moisture out of thawed spinach with a cheesecloth, kitchen towel or nylon stocking.
In a medium bowl combine spinach, green onion, bacon, (optional tomatoes), salt, pepper, and lemon juice.
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.
Spread enough of the sour cream mixture to coat the bottom of an 8” x 8” baking dish.
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.
Pour the remaining sour cream mixture over the top of the enchiladas and top with remaining cup of cheeses.
Bake for about 15-20 minutes in 350 degrees preheated oven until the enchiladas are heated through and the cheese has melted.