Enchilada Skillet with pomegranate

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the shallots and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the enchilada and let it grilled, undisturbed, so it takes on real color before you stir.
4. Stir in the cilantro along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.