Instructions

1. 1

   In a medium bowl, toss the peeled and deveined shrimp with chili powder, cumin, garlic powder, salt, and pepper. Set aside.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and just cooked through. Remove shrimp from skillet and set aside.

3. 3

   In the same skillet, add chopped red onion and sauté for 2-3 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.

4. 4

   Remove skillet from heat. Add cooked shrimp back to skillet. Stir in softened cream cheese, ½ cup shredded Monterey Jack, and cilantro. Mix gently until well combined.

5. 5

   In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.

6. 6

   Gradually whisk in milk until smooth. Stir in red enchilada sauce, chicken broth, cumin, and smoked paprika.

7. 7

   Bring to a gentle simmer, stirring frequently, until sauce thickens slightly (about 5-7 minutes). Season with salt and white pepper to taste.

8. 8

   Preheat oven to 375°F (190°C). Pour about ½ cup of the creamy enchilada sauce into the bottom of a 9x13-inch baking dish, spreading evenly.

9. 9

   Take one flour tortilla, spoon about ¼ cup of the shrimp filling down the center. Roll it up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.

10. 10

    Pour remaining creamy enchilada sauce over the rolled enchiladas, ensuring they are well-covered. Sprinkle remaining 1 cup of shredded Monterey Jack cheese evenly over the top.

11. 11

    Bake for 12-15 minutes, or until cheese is melted and bubbly and enchiladas are heated through. For golden-brown top, broil for last 1-2 minutes, watching carefully.

12. 12

    Garnish with fresh cilantro, avocado, or sour cream if desired, and serve hot!