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

In a large skillet, heat olive oil and sauté chopped onion, minced garlic, and diced jalapeños for 3-4 minutes.

Add shrimp into the skillet, cook until pink and opaque, then chop into bite-sized pieces.

In the same skillet, add diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper; simmer for 5 minutes.

Stir in cream cheese and sour cream until smooth, then add chopped shrimp and half of the shredded cheese.

Warm tortillas in the microwave for 20-30 seconds until pliable.

Spoon shrimp mixture into each tortilla, roll tightly, and place seam side down in the prepared baking dish.

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

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

Garnish enchiladas with chopped cilantro or green onions before serving.