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

@LoisMary1

7 ай бұрын

I agree I used to love food network until it became what it is today.

@unconscious7219

7 ай бұрын

Anxiety and depressions sells better. You just can't get enough of stress and conflicts in those shows. However, it's not good for my health to watch those.

@dennischiapello7243

6 ай бұрын

@@LoisMary1 Alton Brown is the original culprit.

@headlessspaceman5681

6 ай бұрын

That's exactly why I can't get enough of these videos

@timothyogden9761

Ай бұрын

You NAILED it! That is the reason I have not watched Food Network for years. Go Chef John!!

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.

@Homer-OJ-Simpson

7 ай бұрын

Yeah, I’ve never had flour tortilla enchilada. The rest of the ingredients sound great though I probably would use Mexican cream instead of sour cream. Crema is a bit more milky and less sour. If someone wants more sour, (American) sour cream will do

@georgeidarraga4006

6 ай бұрын

I’m making these for Christmas. Definitely going with corn tortilla to evoke the flavor of a tamal. I also prefer the Mexican crema as I think it uses a different culture and has a better consistency and flavor for this type of dish.

@soulbot119

2 ай бұрын

yeah, he always uses flour tortillas for his enchiladas for some reason, but I always use corn, flour tortillas is what Taco Bell would do if they served enchiladas

Shrimp AND Easy? Two of my favorite things!

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!

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

@melissaharris3389

7 ай бұрын

I like to qucky fry my corn tortillas in hot oil for a minute for enchiladas. Don't let them get crispy, just pliable.

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

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.

@dennischiapello7243

6 ай бұрын

Thanks! I don't have to face frying them in oil, I'm glad to know.

I was not expecting that lobster bisque twist.

@tastyfood-vg6sc

7 ай бұрын

kzread.info/dash/bejne/p4Kgp5WYo7uniMo.htmlsi=JFqgY1CropvKOz8j

You are the Jorge Posada of your Shrimp Enchilada.

@user-cb8dd3rc9z

7 ай бұрын

My brain went to Erik Estrada lol

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!

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!

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

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. 🥰

Beautiful. Thank you for sharing ❤

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

@mphcabeza3242

7 ай бұрын

I need a better brand!!! Mine tasted a little canned soupy…

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

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.

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

No way someone would eat only one of those!

Thank you so much for sharing ❤❤❤

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.

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.

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!

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

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

These look amazing!

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.

This looks amazing!

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

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 made these. Amazing!

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

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

Ohhh man that looks amazing 🤤

I can’t wait to try this

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.

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

@tastyfood-vg6sc

7 ай бұрын

kzread.info/dash/bejne/p4Kgp5WYo7uniMo.htmlsi=JFqgY1CropvKOz8j

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

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.

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

@mrfigs7804

7 ай бұрын

God.

@NotContinuum

7 ай бұрын

You are the broken yolk of your bad joke.

@robertparker2420

7 ай бұрын

That actually hurt masa-ol’

@adventuress904

7 ай бұрын

If that is the case, you could say he's screwed LOL

@Homer-OJ-Simpson

7 ай бұрын

CORNY joke.

Just in time for our neighborhood party!

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

GREAT AS ALWAYS 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.

@stevedonnelly9469

4 ай бұрын

You could use clam chowder (if it's available) just blend it so you don't have chunks of potato. Not the same, but it will give a nice seafood taste. also deglaze the pan with clam juice instead of water.

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

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

Amazing!

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

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 delish chef Jon!

Looks delicious

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

❤ yeah,nice Chef!

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

So good we made it twice in two days!

Aaahhhmazing!

All hail to the Chef

Yum!

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

"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

Yummy!

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

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

@dennischiapello7243

6 ай бұрын

Because he knows the first half is always bigger than the second half!

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.

Nice Wemby reference!!

I made these enchiladas last night. Incredible. 5*

Sour Cream a must!

Yum

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

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.

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!!

@ratholin

7 ай бұрын

once you cook shrimp if you freeze them they turn to rubber. they'll still taste good though.

@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?

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

Wembanyama!!!

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

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.

Chef's Kiss!!

wondering why you chose flour tortilla instead of corn?

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

Seafood enchiladas should become a good dish

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😋👏👏👏👍🙏

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

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

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"

@dennischiapello7243

6 ай бұрын

It happened to me, making these!

Looks shrimple enough

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

@tastyfood-vg6sc

7 ай бұрын

kzread.info/dash/bejne/p4Kgp5WYo7uniMo.htmlsi=JFqgY1CropvKOz8j

Wasn't expecting the Wemby reference lol

Looks phenomenal.

😋

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.)

awesome recipe chef , please show Arabic Areeka and Yemeni masoob recipe please

Corn tortillas > Flour tortillas

Side of shredtuce and some tomato, maybe some avocado

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

Chronic underacheeser! 😂