Start by preheating your oven to 350°F (175°C). Gather a 9x9-inch baking dish and lightly grease it.

In a large skillet, heat 1–2 tablespoons of vegetable oil over medium heat. Add the chopped yellow onion and diced jalapeños and sauté for about 5 minutes.

Add the diced tomatoes and minced garlic to the skillet. Cook for another 3-4 minutes until tomatoes are soft.

In a mixing bowl, whisk together heavy whipping cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour into the skillet and simmer for about 5 minutes.

Fold in the shrimp and cook for 3-5 minutes, until the shrimp are opaque and tender.

Take the flour tortillas and spoon the shrimp mixture along one side of each. Sprinkle half the shredded cheese over the filling and roll tightly.

Pour the remaining cream sauce over the enchiladas and top with the rest of the shredded cheese.

Bake for 15-18 minutes until the cheese is bubbly and golden brown. Let sit for a few minutes before serving.