Preheat oven to 350° and grease a 9x9-inch baking dish.
Preheat oil in a large cooking pan over medium heat. Add onions and jalapenos and sauté until they start to soften.
Add diced tomatoes and minced garlic, mix and cook until all vegetables are cooked.
While the veggies are cooking, whisk heavy cream, sour cream, spices and salt in a mixing bowl and pour it into the pan with veggies. Stir well and let it heat through and come to a slow simmer. Lower the heat to medium-low.
Nestle in the shrimp in the sauce and cook, still over medium-low heat, until shrimp is opaque on the bottom. Flip the shrimp and cook until shrimp just turn all opaque and take off the heat.
Use half the cheese to divide it among the four tortillas. Spread the cheese in the center of each tortilla, in the line.
Using a slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Spread them in the line over the cheese.
Roll the tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp, and veggies.
Pour the sauce over enchiladas and spread the remaining cheese on top.
Bake for 15-18 minutes.
Video
Notes
Flour Tortillas or Corn Tortillas: Flour tortillas are softer and sturdier, white corn tortillas do have a tendency to break and crumble. There is also a noticeable flavor and texture difference between the two types of tortillas, that is mostly where personal preference comes in. You can absolutely use corn tortillas if that is what you love or use flour. If you choose to use corn tortillas in shrimp enchiladas, use larger size homemade or store-bought tortillas. DO use smaller shrimp because corn tortillas are prone to breaking and crumbling.
To soften corn tortillas, lightly brush or spray them with some oil and place them on a sheet tray. Bake at 325° for 3-5 minutes. After they’re warmed, stack them and cover with a damp warmedclean towel to keep them soft while rolling enchiladas.
Reheating shrimp tortillas: I don’t usually recommend reheating seafood because it does not reheat well. If you do have to save leftovers and reheat them, definitely don’t reheat shrimp enchiladas in a microwave. Reheat them in a the baking dish, in the oven, at 325° until just heated through inside.