Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion, minced garlic, and diced jalapeños. Sauté for 3-4 minutes until softened.

Incorporate 1 pound of thawed shrimp into the skillet and cook for 3-5 minutes until pink and opaque. Chop the shrimp into bite-sized pieces.

Add one can of diced tomatoes, 1 cup of chicken broth, 1 teaspoon each of cumin and chili powder, and a sprinkle of salt and pepper. Simmer for 5 minutes.

Stir in 8 ounces of cream cheese and ½ cup of sour cream until melted and well combined. Fold in chopped shrimp and half of the shredded cheese mixture.

Warm the flour tortillas in the microwave for 20-30 seconds. Lay them flat to fill with the creamy shrimp mixture.

Scoop a portion of the shrimp filling onto each tortilla, roll them tightly, and place seam-side down in the baking dish.

Pour the remaining sauce over the enchiladas and scatter the remaining cheese on top. Bake for 15-20 minutes until cheese is melted and bubbly.

Let the enchiladas sit for a few minutes before garnishing with fresh cilantro or chopped green onions.