The Best Easy Shrimp Enchiladas

Recipe View Preheat the oven to 450 degrees F (230 degrees C). Season shrimp with salt and cayenne in a bowl and toss with tongs to evenly coat. (Prep time: 5 minutes)

Recipe View Add 1 tablespoon of avocado oil to a skillet, and set on medium-high heat. Place shrimp, without crowding, in a single layer in the skillet; sear for 30 to 60 seconds per side, then transfer to a bowl. You will have to work in batches. Place seared shrimp in the refrigerator. (Cook time: 5-7 minutes)

Recipe View Add peppers, onions, and a large pinch of salt to the skillet. Reduce heat to medium, and cook, stirring up the brown bits from the bottom of the pan, until onions begin to turn translucent, 3 to 5 minutes. (Cook time: 3-5 minutes)

Recipe View Season with chili powder, smoked paprika, cumin, black pepper, chipotle pepper, and garlic; sauté for 1 to 2 minutes more. Remove 8 rounded tablespoons of the mixture to a bowl and set aside. (Cook time: 1-2 minutes)

Recipe View Pour water into the pan and stir to deglaze the bottom. Stir in lobster bisque, plus a few tablespoons of water used to rinse the cans. Add tomato paste and raise heat to medium-high; stir until well combined. Bring sauce to a simmer, reduce heat to medium, and simmer for 5 to 10 minutes, stirring occasionally. (Cook time: 10-15 minutes)

Recipe View Meanwhile, remove shrimp from the refrigerator, and pour any accumulated juices from the shrimp into the sauce. Turn off heat, stir in cilantro, and season with salt and black pepper to taste. (Prep time: 2 minutes)

Recipe View Transfer half the sauce into the bottom of a large (15x10-inch) baking dish.

Recipe View Brush each tortilla on both sides with avocado oil. Toss Monterey Jack and Cheddar cheese together in a bowl.

Recipe View Top each tortilla with 1/4 cup cheese mixture, followed by 4 shrimp. Top with 1 spoon of reserved veggie mixture. Add 2 tablespoons cheese mixture on top and roll up tortilla, finishing with seam on bottom.

Recipe View Place 8 rolled enchiladas into the baking dish, seam on bottom, and top with remaining sauce. Sprinkle over remaining cheese, or more if desired.

Recipe View Bake in the preheated oven until the top starts to brown, and the sauce is bubbly, 20 to 25 minutes. Let enchiladas rest for about 10 minutes before serving. While resting, garnish with thinly sliced jalapeños and radishes. (Bake time: 20-25 minutes)

Recipe View Serve with extra sauce from the bottom of the dish spooned over. Garnish with additional sliced jalapeño, radish, and chopped cilantro, and serve with sour cream, hot sauce, and fresh lime wedges.