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

Heat olive oil in a skillet over medium heat, sauté chopped onion, garlic, and diced jalapeños for 3-4 minutes.

Add shrimp to the skillet and cook until pink and opaque, about 3-5 minutes. Chop shrimp into bite-sized pieces.

Add diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper to the skillet and simmer for 5 minutes.

Stir in cream cheese and sour cream until melted and combined to create a creamy sauce.

Fold chopped shrimp and half the cheese into the creamy mixture.

Warm tortillas in the microwave for 20-30 seconds. Fill each with shrimp mixture, roll tightly, and place seam-side down in the baking dish.

Pour remaining sauce over enchiladas and sprinkle with remaining cheese.

Bake for 15-20 minutes until cheese is melted and bubbly.

Garnish with chopped cilantro or green onions before serving.