Baked Levantine Enchilada

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 yellow onion and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the enchilada, and cook until deeply browned and aromatic.
4. Stir in the cilantro along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.