Let’s get cooking! Follow these steps to bring your Creamy Shrimp Enchiladas to life:

1. Preheat your oven to 350°F (175°C). Lightly grease a baking dish and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3 minutes.
3. Stir in the shrimp, chili powder, cumin, garlic powder, salt, and pepper. Cook until the shrimp are pink and cooked through, approximately 5-7 minutes. Remove from heat and stir in lime juice.
4. In a mixing bowl, combine the sour cream and green enchilada sauce. Spread a thin layer of this mixture on the bottom of the prepared baking dish.
5. Fill each tortilla with a portion of the shrimp mixture and a sprinkle of cheese. Roll them up tightly and place seam-side down in the baking dish.
6. Pour the remaining sour cream and enchilada sauce mixture over the filled tortillas. Top with the remaining cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden. Garnish with chopped cilantro if desired before serving.

As my abuela always said, “Cook with your senses,” so don’t be afraid to adjust the seasoning to your liking!