Preheat oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add shrimp, onion, garlic, bell pepper, and jalapeño. Cook until shrimp are pink and vegetables are tender, about 5-7 minutes.
Remove from heat. Chop the shrimp and return to the skillet. Add half the cheese and stir to combine.
Divide the shrimp mixture evenly among the tortillas, roll them up, and place seam side down in a greased baking dish.
In the same skillet, whisk flour into the remaining oil and cook for one minute. Gradually whisk in chicken broth and bring to a boil. Reduce heat and simmer until thickened, about 3 minutes.
Remove from heat and stir in sour cream and cumin. Season with salt and pepper.
Pour the sauce over the enchiladas and top with the remaining cheese.
Bake for 20-25 minutes, until bubbly and golden brown.
Garnish with fresh cilantro before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 350 kcal per serving | Servings: 4
