||Rinse and chop spinach and saute in olive oil with half the minced garlic for 10 - 15 minutes.
||Season with cumin and 1 Tbs lemon juice after leaves reduce. Set aside to cool.
||Fry tortillas in cooking oil briefly and pat dry. Don't overcook.
||For sauce, combine soup, 1 clove garlic, 2 -3 Tbs lemon juice, green chilies and sour cream. Coat bottom of baking dish with sauce.
||Roll spinach and cheese (fingers or grated) into tortillas and place in baking dish. Top with remaining sauce.
||Bake covered at 300° for 15 minutes, remove cover and bake an additional 15 minutes.