Whipped Enchilada with charred scallion

Method

1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Turn the heat up, add the enchilada, and cook until deeply browned and aromatic.
4. Fold in the olive oil and season generously; give everything a minute to come together.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with flaky sea salt right before serving.
7. Plate it up while hot and pass extra at the table.