Heat the vegetable oil in a skillet over medium heat. Add the onions and jalapeños, sautéing until softened, about 3–4 minutes. Stir in the diced tomatoes and cook for another 2 minutes.
Cook the Shrimp:
Add the shrimp to the skillet and cook until pink and opaque, about 3–5 minutes. Remove from heat and set aside.
Make the Cream Sauce:
In a small saucepan over medium heat, combine heavy cream, sour cream, minced garlic, cayenne, chipotle powder, cumin, and salt. Stir frequently until the sauce is warm and slightly thickened, about 5–7 minutes.
Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Spread a few spoonfuls of the cream sauce on the bottom of a baking dish. Place shrimp mixture in the center of each tortilla, sprinkle with some grated cheese, then roll up tightly and place seam-side down in the dish.
Top and Bake:
Pour the remaining cream sauce evenly over the enchiladas. Sprinkle the remaining Monterey Jack cheese on top. Bake for 15–20 minutes, or until the cheese is melted and bubbly.
Serving and Storage Tips
