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

Shrimp AND Easy? Two of my favorite things!

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.

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!

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

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

You are the Jorge Posada of your Shrimp Enchilada.

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.

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

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

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.

I was not expecting that lobster bisque twist.

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

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!

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.

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

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

No way someone would eat only one of those!

Just in time for our neighborhood party!

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!

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.

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

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. 🥰

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.

I can’t wait to try this

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!

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

All hail to the Chef

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

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

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

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

Beautiful. Thank you for sharing ❤

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

Nice Wemby reference!!

Thank you so much for sharing ❤❤❤

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

This looks amazing!

These look amazing!

I made these. Amazing!

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

Ohhh man that looks amazing 🤤

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

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

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.

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

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

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.

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

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.

GREAT AS ALWAYS CHEF

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

Looks delish chef Jon!

Looks delicious

Amazing!

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.

❤ yeah,nice Chef!

Aaahhhmazing!

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

So good we made it twice in two days!

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

Yum!

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

Yummy!

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.

Wembanyama!!!

Seafood enchiladas should become a good dish

"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

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

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!!

Sour Cream a must!

Looks phenomenal.

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

Chef's Kiss!!

I made these enchiladas last night. Incredible. 5*

Looks shrimple enough

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.

Yum

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

Side of shredtuce and some tomato, maybe some avocado

wondering why you chose flour tortilla instead of corn?

@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?

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

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.

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

Wasn't expecting the Wemby reference lol

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.)

Chronic underacheeser! 😂

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

Corn tortillas > Flour tortillas

That would taste amazing with mashed potato.

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😋👏👏👏👍🙏

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"

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

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!