The Best Easy Shrimp Enchiladas | Food Wishes 

Warm tortillas don’t tear. Warming them makes them pliable and less likely to tear and it also gets rid of that raw flour taste. All store bought tortillas need to be heated to sort of finish the cooking process. I’m an old Mexican home cook, so my preference will always be corn tortillas for enchiladas, but otherwise, like all your recipes, they look delicious.

Chef John has that warm old timey Food Network feel before every show became a contest or 'war', and teaches methods for normal people to casually elevate their food game

I'm moving to my first home with an ACTUAL oven next month and I've been watching your baking videos VERRRY closely lately. This one might be the home-warming dish I make. Thank you so much Chef John from Korea! Be HAPPY, HEALTHY and always HUNGRY to help us cook as well as you do!

Shrimp AND Easy? Two of my favorite things!

This recipe looks absolutely delicious!!! Thanks Chef John!!! ❤

I quickly coat the corn tortillas by dipping them in the sauce so they dont break as easily

Growing up in Louisiana my dad always used canned cream of mushroom soup in his browned wild duck and its incredible! Canned soups can be a great addition to a recipe!

If you lightly oil corn tortillas and heat on both sides in a warm skillet, they will not tear. A shortcut is hitting both sides of each tortilla with a quick shot of cooking spray, stacking them on a plate, cover with a wet paper towel, and microwaving them for 45 seconds.

Chef do you realize you first started channel memberships just over 4 years ago? Some of us got our 4-year badge this week!

This looks amazing! I am making this for a party!

Not a single whiny comment on the seafood and cheese combo. This is how you know Chef John is Truth.

You are the Jorge Posada of your Shrimp Enchilada.

Looks good!! Definitely gonna try these. Thank you!😊

Oh, Chef John that looks so good. I will make that this weekend. My mom used to use cream of shrimp to make her shrimp rice I loved it. Never had her recipe. 🥰

This looks so very good! beautiful job, chef John!

Ah, Chef John - you are a delight to the YT community! 🤠

We can forget to add the garlic with the spices, but we can not forget to add the shrimp juices to the sauce. I love how you include us and make us feel as your sous-chefs.

these look tremendously awesome and can't wait to try this recipe! I also liked the story about the dishwasher turned cook; in high school I was a dishwasher one summer at a pizzeria restaurant but never improved anything lol although they did allow me to make my favorite dish, veal parmigiana with steamed peas and French fries!

But wouldn't the broken tortilla be a "TORNtilla"?

No way someone would eat only one of those!

Chef John using the spoon is very intentional. He's trying to show you that you can make delicious, impressive, and entertaining food with what you have and the tools you know. It's a subtle but brilliant message.

After all you are the Erik Estrada of your shrimp enchilada.

I make shrimp enchiladas with green enchilada sauce, or creamy green enchilada sauce. I don't like too spicy, so use poblano peppers only.

Not 100% but if anyone is wondering looks like he used Bar Harbor brand soup

I usually make black bean enchiladas during the Lenten season, now I have a second option. This looks very good.

Beautiful. Thank you for sharing ❤

I was not expecting that lobster bisque twist.

These look amazing and seem simple enough to make. Sadly, I won't be trying this recipe(shellfish allergy in the home). It was entertaining to watch though! Thank you, Chef John for another great video

MUST TRY THIS! Although with modifications - flour tortillas make it some kind of flauta, not an enchilada. Enchiladas should always be made with corn tortillas and instead of rolling it on the plate, dredge it in the sauce in the pan, then fill it and roll it and repeat until filled. Other than that, it looked perfect!

Chef John with the steady delivery of goods. I already made this twice. I like meat so along with the shrimp, I added pork shoulder braised in red wine and reduced the liquid (+ cream) instead of lobster bisque. It was ridiculous. Thanks Chef John

Looks fantastic! The annunciation on those last words/syllables though…can’t get past it. :P

I'm off to the store as I'm making this today.

Thank you for this recipe! You’ve helped to inform the enchilada debate (in my house) in a delicious way.

I can’t wait to try this

I love the term "wake up the spices" who else can feel that action in their soul? Ahhh...to be a spice sleeping peacefully and then being put in an environment where you wake up and fulfill your entire potential

It has been quite a while since ive watched one of your videos. Your voice is just as soothing as ever, love the style man never change.

Thank you so much for sharing ❤❤❤

All hail to the Chef

We don't have canned lobster bisque in Australia, but I was so keen to make this I went ahead and made a shrimp bisque. So now it's not so easy, but hoping the results will be good.

"But when we do it, its ok" 😂 I'm going to start using that line on my kid when she questions why i do things

You are terrific, sir! Love to hear you talk!

He said to remove 8 spoonfuls of veggies but he only removed 7. 😉 3:46

Nice Wemby reference!!

I made a half recipe and split it with my husband. The sauce is so luscious. It really does have a meaty quality. I could only find a 10.5 oz can, and we still had plenty of sauce for our 4 enchiladas. Will make again.

Love your flavors! This reminded me of a shrimp pizza I once made using "better than lobster" for the sauce. I keep what I consider my Chef John top 5 to make from time to time. Thank you for sharing and your time. (I Always keep your polenta, and roasted butternut squash recipe on my house menu)🙂 (I will make these but modify: I will use corn tortillas, double, or even triple the recipe to make a layered enchilada dish...like a lasagna dish for a larger group of people.) Love this!! Thanks again.

I’ve never seen canned lobster bisque. I’ll have to keep my eye out for that.

I made this tonight and it was delicious! I had to make some adjustments as my local grocer did not have lobster bisque. I substituted cream of chicken and made some shrimp stock and added that for the seafood flavor. But it came out great.

I’d like to make these in advance. How/when can I freeze them?

I made the full amount of filling and sauce, but prepared only four enchiladas for this single guy. They were delicious, if a little smoky for my taste. I had been confused by the written recipe calling for "extra large (16-20)" shrimp, but that count is actually "extra jumbo." That's definitely the size to use, because with the short sear and bake, they remained tender. But the flour tortillas melted almost as much as the cheese and ended up gluey! I couldn't easily find the dividing line between the first two and ended up cutting into the second one. So it was a bit of a mess on the plate. When I make the next four later this week with the saved sauce, I'll use corn tortillas.

I can't control the drooling......!!!!!😍

Before we stuff I like to brushh 😚 both sides 😗 with a little bit of avocado oil

Man, I got really nostalgic at around 7:17 ! I don't think I've heard you use that sound effect in years!

I’m cooking this for my folks tomorrow for lunch. I couldn’t find lobster bisque soup at the store so I went with tomato bisque in stead. I’m kind of bummed but it should be fine.

This looks dope! I'm going to make it tomorrow!

I could eat a lot of those. They look so delicious.

Just in time for our neighborhood party!

They look delicious 😋, but since I'm Mexican I will be using corn tortillas. I've tasted otger people enchiladas with flour tortillas, and I always much prefer corn. Thank you Chef. I will make these with corn tortillas though😋👏👏👏👍🙏

I thought ‘oh this video won’t be relevant to me’ but watched it anyway.. OMG.. I can’t believe how many little gems I could adopt from the video.

These are very intriguing! Definitely going to give them a try!

Yum!

I would opt for corn tortilla

Yum

So good we made it twice in two days!

i didn't even know there was such a thing as canned lobster bisque until 12:15 agom or even such a thing as lobster bisque

Looks delish chef Jon!

These look amazing!

Seafood enchiladas should become a good dish

Ohhh man that looks amazing 🤤

Side of shredtuce and some tomato, maybe some avocado

I made these. Amazing!

Im an experienced cook - been in love with creative food for 40 years. And I own a restaurant. I want to say chef john is a pleasure to follow. He's taught me tons

Yummy!

That got me to drooling like a big ol' dog on a hot day.

Yayyyyyy now I know what I’m bringing to the air BnB when we go to Bullhead City Dec 1st! I’ll freeze them for transport!! A little tweak I will also do is chop the shrimp for ease and even eating!! But that’s just me! Very excited to present these to my guests with margaritas!!😋 Thanks John!!

wondering why you chose flour tortilla instead of corn?

Sour Cream a must!

Looks phenomenal.

Are you sure that flour torts are the best choice for this dish?

I made these enchiladas last night. Incredible. 5*

Looks shrimple enough

Aaahhhmazing!

Wembanyama!!!

The printed recipe calls for “32 extra large shrimp (16-20.) But 16-20 is extra jumbo. Extra large is 26-30. Chef does call for “a couple of pounds.” That would be consistent with extra jumbo (16-20.)

@chefjohn Could you prep these the day before and leave them in the baking dish to cook the next evening? Would they still taste OK?

Looks delicious

might need to make this for my banks cinco de mayo thanksgiving party!

I'm gonna make these. The only thing I'll do differently is I will use corn/flour blend tortillas. Best of both worlds for me. The flavor of a corn tortilla with the security of flour.

Wasn't expecting the Wemby reference lol

GREAT AS ALWAYS CHEF

Chronic underacheeser! 😂

❤ yeah,nice Chef!

What kind of flour tortillas do you all recommend? Every time I've made enchiladas with flour tortillas they seem to expand and get "doughy"

Amazing!

Amazing recipe Chef. I imagined ripped tortilla's are called torntillas in the business.

Chef's Kiss!!

My mother used to serve pans for dinner all the time; I can confirm that a good fond is the secret to achieving a tasty pan

Never seen a bisque looking so horrible cold…

I like how you topped the dish with a light layer of cheese. I don’t like a thick cheese layer on top either.

Where's the shrimp taco recipe video at? I know you have to have one after all these years.😊

Maybe if I didn’t KNOW there was soup in it I wouldn’t notice it. I made these today and I kept trying to forget there was CANNED soup in it. Maybe find a frozen version of the bisque? Of course we used corn tortillas. Heavens no they do not overpower the “delicate” shrimp. There is nothing delicate in this dish. We just polished off half a tray having treated our son and DIL to the other. She is pescatarian and I’m always looking for something she will love that will pair up the the traditional Thanksgiving dishes. This may be it this year. This may sound nuts but I think this would be delicious with dressing!