Step 1

Preheat your oven to 350°F and generously grease a 9x9 inch baking dish with cooking spray or butter.

Step 2

Heat vegetable oil in a large skillet over medium heat. Add sliced onion and diced jalapeños, cooking for 4-5 minutes until softened. Add diced tomatoes and minced garlic, cooking another 3-4 minutes until vegetables are tender.

Step 3

In a small bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour this mixture into the skillet with the vegetables and bring to a gentle simmer over medium-low heat.

Step 4

Add the shrimp to the simmering sauce and cook for 2-3 minutes per side until they turn pink and are just opaque throughout. Don't overcook or they'll become tough. Remove from heat.

Step 5

Divide half of the grated cheese among the 4 tortillas, sprinkling it down the center. Using a slotted spoon, divide the cooked shrimp mixture over the cheese, reserving the sauce. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Step 6

Pour the reserved cream sauce evenly over the enchiladas, then sprinkle with the remaining cheese. Bake for 15-18 minutes until the cheese is melted and bubbly and the enchiladas are heated through.

Step 7

Let the enchiladas rest for 5 minutes before serving to allow the sauce to thicken slightly. Serve hot with your favorite Mexican sides like rice, beans, or guacamole.