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Preheat the oven to 350 degrees. Spray a 9X13-inch baking dish with nonstick cooking spray. Set aside.
In a medium saucepan over medium heat, melt butter. Whisk flour and stir until the butter and flour are well combined. Continue to cook, stirring constantly, for 1 minute to remove the flour taste.
Remove the skillet from heat and whisk in broth. Place back on heat and cook, stirring constantly, until the mixture comes to a boil and has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don't skip this step-if the sauce is too hot and you add the sour cream it will curdle it) Add sour cream, chilies, and 1 cup Monterey Jack Cheese and stir until sauce is smooth and sour cream is completely dissolved. Set aside.
In a large skillet, melt butter over medium heat. Add chopped onion, jalapeno, and garlic and sauté until slightly softened about 2 minutes. Add mushrooms and continue to saute until tender, 5-8 minutes. Add Shrimp and continue to saute for 2-3 minutes or until pink just start to turn pink. Remove from heat and stir in salt, pepper, cumin, chili powder, fresh cilantro. Add one cup of prepared sauce and stir to combine.
Lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center, roll tightly and lay seam side down into the prepared baking dish. Repeat with remaining tortillas and shrimp mixture. Pour the cream sauce evenly over the top and sprinkle 1 1/2 cups cheese evenly over top. Place in preheated oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
Remove from the oven and let the enchiladas sit for 10 minutes before serving. Garnish with fresh chopped cilantro.