Preheat oven to 350-degrees

Rinse and pat dry salmon fillets

In a large bowl, add salmon fillets, two (2) tablespoons each of El Yucateco® Carribean hot sauce and El Yucateco® Green Chile Habanero, two (2) tablespoons, one (1) tablespoon enchilada seasoning, sea salt, and freshly cracked black peppercorns. Use a kitchen brush and make sure the salmon fillets are sufficiently coated with the marinade. Let the salmon stand at room temperature for fifteen (15) minutes.

Meanwhile, place a large cast-iron or nonstick skillet over med-high heat, add two (2) tablespoon of unsalted butter and two (2) tablespoons of Spanish EVOO. When the oil/butter is hot add salmon fillets (skin side up) and sear for four (4) minutes, turn over and sear for three (3) minutes. Remove and place on a plate lined with paper towels to absorb excess oil. Allow salmon to stand for a few moments.

Chop salmon, set aside.

Whip the skillet clean, place a flour tortilla in the skillet and fill it with chopped salmon, black beans, green onions, sweet corn kernels, and Mexican cheese.

Repeat process until the skillet is filled with enchiladas. Fold the enchiladas and cover with enchilada sauce, more shredded Mexican cheese, and green onion.

Place skillet into the preheated oven and cook for fifteen (15) minutes.

Remove from the oven and top with diced tomatillos and fresh cilantro.

Serve.