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32 extra-large raw shrimp (16 to 20 per pound), peeled and deveined
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½ teaspoon salt, or more as needed
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1 pinch cayenne pepper
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2 tablespoons avocado oil, plus more as needed
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1 cup diced poblano pepper or other green chili pepper
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1 cup diced onion
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2 tablespoons chili powder
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2 teaspoons smoked paprika
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1 teaspoon ground cumin
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½ teaspoon freshly ground black pepper
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¼ teaspoon ground chipotle pepper
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3 cloves garlic, minced
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½ cup water
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2 (15-ounce) cans lobster bisque soup
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2 tablespoons tomato paste (optional)
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2 rounded tablespoons chopped cilantro
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8 (6-inch) flour tortillas
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6 ounces Monterey Jack cheese, shredded
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6 ounces Cheddar cheese, shredded
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1 jalapeño, thinly sliced, or more to taste
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2 radishes, thinly sliced, or more to taste
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½ cup sour cream, or as needed
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hot sauce, as needed
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1 lime, cut into wedges for serving
The Best Easy Shrimp Enchiladas
I'm calling these the best easy shrimp enchiladas, and they are, without a doubt, the best shrimp enchiladas you will ever taste, thanks to my secret ingredient, canned lobster bisque. They are rich, meaty, and delicious, have a deeper flavor than most lighter shrimp enchiladas, and you don't have to make the creamy enchilada sauce from scratch.
Nutrition Information
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