Herb-Crusted Enchilada Tostada

Method

1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the scallions and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the enchilada and let it herb-crusted, undisturbed, so it takes on real color before you stir.
4. Fold in the lime and season generously; give everything a minute to come together.
5. Add the coconut milk and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a squeeze of lemon right before serving.
7. Serve warm, ideally with something to soak up the sauce.