1 cup diced poblano pepper or other green chili pepper
1 cup onion
2 tablespoons chili powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon chipotle pepper
3 cloves garlic, minced
½ cup water
2 ounce ) cans lobster bisque soup
2 tablespoons tomato paste (optional)
2 tablespoons chopped cilantro
8 (6-inch) flour tortillas
6 ounces Monterey Jack cheese, shredded
6 ounces heddar cheese, shredded
1 jalapeño, thinly sliced, or more to taste
2 radishes, thinly sliced, or more to taste
½ cup sour cream, or as needed
hot sauce, as needed
1 lime, cut into wedges for serving
Method
Preheat your oven to 450°F (230°C). In a mixing bowl, season shrimp with salt and a dash of cayenne pepper, tossing them gently to ensure even coverage.
Heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Carefully add shrimp in a single layer, avoiding crowding. Sear each side for 30 to 60 seconds before transferring them to a bowl. Repeat this process in batches and chill the seared shrimp in the refrigerator.
In the same skillet, add diced peppers, onions, and a generous pinch of salt. Lower the heat to medium and cook until the onions become translucent, stirring occasionally for about 3 to 5 minutes.
Mix in chili powder, smoked paprika, cumin, black pepper, chipotle pepper, and minced garlic; sauté for another 1 to 2 minutes. Reserve 8 rounded tablespoons of this mixture in a separate bowl and set aside.
Pour water into the skillet to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Stir in lobster bisque along with a few tablespoons of water used to rinse the cans. Add tomato paste, increase the heat to medium-high, and mix until everything is well combined. Bring the sauce to a simmer, then reduce the heat to medium and let it simmer for 5 to 10 minutes, stirring occasionally.
Retrieve the chilled shrimp from the refrigerator and add any juices they released back into the sauce. Turn off the heat, mix in chopped cilantro, and adjust seasoning with salt and black pepper as desired.
Pour half of the sauce into the bottom of a large baking dish (approximately 15x10 inches).
Brush both sides of each tortilla with avocado oil. In a bowl, combine Monterey Jack and Cheddar cheese.
On each tortilla, place 1/4 cup of the cheese mixture, followed by 4 shrimp, a spoonful of the reserved veggie mixture, and an additional 2 tablespoons of cheese. Roll the tortilla tightly, ensuring the seam is on the bottom.
Arrange 8 rolled enchiladas in the baking dish, seam side down, and cover with the remaining sauce. Sprinkle with any leftover cheese, or more if you like.
Bake in the preheated oven until the top is golden brown and the sauce is bubbling, about 20 to 25 minutes. Allow the enchiladas to rest for about 10 minutes before serving. During this time, garnish with sliced jalapeños and radishes.
Serve with extra sauce drizzled on top, garnished with additional jalapeño slices, radishes, and chopped cilantro. Accompany with sour cream, hot sauce, and fresh lime wedges.
