Preparation Steps

• Preheat oven to 350°F (175°C).
• In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until onions are transparent.
• Add shrimp, cumin, and chili powder. Cook until shrimp are pink and cooked through, about 5 minutes.
• Warm tortillas in microwave for 30 seconds to make them soft.
• Spread a spoonful of sour cream on each tortilla, add shrimp mixture, then roll the tortillas and place them seam-side down in a baking dish.
• Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.
• Bake in the preheated oven until cheese is melted and bubbly, about 15-20 minutes.
• Garnish with chopped cilantro and serve hot.