• Preheat oven to 350 degrees.

Cook the Shrimp

• In a large skillet, heat the olive oil over medium heat.
  1 teaspoon olive oil
• Add the shrimp and diced tomatoes with green chilies to the skillet and season with the spices. Cook the shrimp until they turn pink and are cooked through, about 3-4 minutes per side. Remove the skillet from the heat.
  1 pound raw shrimp, 1/2 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, salt and pepper to taste, 1 teaspoon cayenne pepper, 15.5 oz canned diced tomatoes and green chilies
• Take a tortilla and place a spoonful of the shrimp filling in the center.
  6 tortillas
• Roll it up and place it seam-side down into a 9x13 baking dish. Repeat this process with the remaining tortillas and shrimp filling.

Cream Sauce

• Heat the skillet on medium heat. Add the butter and allow it to melt.
  2 tablespoons unsalted butter
• Once melted, add the flour and whisk. Add the flour in stages to prevent clumping. This will create a roux. Continue to whisk until the four is fully combined.
  2 tablespoons all-purpose flour
• Add in the sour cream (or plain Greek yogurt), salsa verde, diced green chilies, and 1 cup of grated cheese. Stir until thick to create a cream sauce.
  1 cup sour cream or plain Greek yogurt, 1/2 cup salsa verde, 7.5 oz canned diced green chilies, 1 cup grated Monterey Jack Cheese or pepper jack cheese

Assemble the Enchiladas and Bake

• Pour the cream sauce over the enchiladas, making sure to cover them evenly. Sprinkle the remaining 1 cup of grated Monterey Jack (or pepper jack) cheese over the top.
  1 cup grated Monterey Jack Cheese or pepper jack cheese
• Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-20 minutes, or until the cheese is melted and bubbly.
• Once the enchiladas are done, remove them from the oven and let them cool for a few minutes. I like to allow them to cool for at least 15 minutes. They will fall apart if they aren't set and properly cooled.

  Garnish with chopped cilantro if desired.