Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions, minced garlic, and diced jalapeños, sautéing for about 3–4 minutes until softened.

Incorporate the shrimp, cooking for 3–5 minutes until pink and opaque. Remove and chop into bite-sized pieces.

In the same skillet, stir in diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Simmer for about 5 minutes.

Stir in cream cheese and sour cream until melted and combined. Add chopped shrimp and half of the shredded cheese blend.

Warm tortillas in the microwave for 20–30 seconds to make them pliable.

Spoon shrimp mixture onto each tortilla and roll tightly. Place seam side down in the greased baking dish.

Pour remaining sauce over the enchiladas and sprinkle with remaining shredded cheese.

Bake uncovered for 15–20 minutes until the cheese is melted and bubbly.

Let cool for a few minutes. Garnish with chopped cilantro or green onions before serving.