Step 1

Preheat the oven to 350°F and lightly coat the bottom of a large baking dish with nonstick cooking oil spray.

Step 2

Melt the butter in a large skillet over medium heat. Add the onion and saute until translucent, about 3-5 minutes. Add the garlic and a pinch of salt and cook for 1 more minute. Transfer the onions and garlic to a large bowl and set aside.

Step 3

In the same skillet, add the olive oil and swirl to coat the pan. Season the shrimp with the salt, pepper, chili powder, paprika, and 1/2 teaspoon of the cumin. Add the shrimp to the pan and cook until they have a light golden-brown crust, about 1-2 minutes per side, depending on their size.

Step 4

Transfer the shrimp to a cutting board, allow them to cool slightly, and then roughly chop into bite-size pieces. Add the chopped shrimp, cheddar, and 4 tablespoons of the green chilies to the bowl with the onions and garlic, and stir to combine.

Step 5

Place a heaping 1/4 cup of the shrimp and cheese mixture in a tortilla. Fold the tortilla over the filling and tightly roll it closed. Transfer it to the baking dish seam-side down, and repeat with the remaining tortillas.

Step 6

In a medium saucepot over medium-low heat, add the remaining 1/4 teaspoon cumin, 2 tablespoons green chilies, American and Monterey Jack cheeses, 1/2 cup milk, and a pinch of salt. Simmer, whisking occasionally, until the cheese sauce comes together, about 5 minutes.

Step 7

Pour the green chili cheese sauce over the tortillas, cover the dish with aluminum foil, and bake until bubbly, about 20 minutes. Remove the foil and bake the enchiladas uncovered until the top is lightly golden, about 5 more minutes.

Step 8

Divide the enchiladas among plates, garnish with the cilantro and scallions, and serve with the pico de gallo.