In a big pan with a lid, fry the bacon at medium heat. Leave the fat in the pan and crumble the bacon. Set aside for later.
Add the corn or canola oil and saute the onion, the potato and the garlic until translucent.
Add the tomatoes, the chipotle, the frozen corn, the salt, the pepper and the cumin. Let this simmer for 6 or 7 minutes.
Add the THAWED if frozen, salmon, half the bottle of enchilada sauce,and the lemon juice, and cover for 4 or 5 minutes.
Turn off the heat. Break up the cooked salmon with a wooden spoon and combine it with the sauce until it looks like hash. Add the avocado, the cilantro, the crumbled bacon, and one cup of the cheese, and stir until combined. taste to see if you need more salt or pepper.
In an oven proof casserole spread some enchilada sauce on the bottom. Lay each flour tortilla one at a time, fill it with salmon filling, rolling it so the seam is face down, until they are all in one layer.
Cover with the rest of the enchilada sauce and top with the rest of the grated cheese. Heat in the oven until the cheese is melted, and serve.