Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.

In a large skillet, heat olive oil over medium heat. Sauté onion and jalapeños until soft, about 5-7 minutes.

Add diced tomatoes and minced garlic. Cook for another 3-4 minutes until tomatoes soften.

Whisk together heavy cream, sour cream, cayenne, chipotle powder, cumin, and salt in a separate bowl.

Pour the creamy mixture into the skillet, stir well, and simmer until thickened, about 3 minutes.

Fold in the shrimp and cook until opaque, about 2-3 minutes, being careful not to overcook.

Lay tortillas out and fill each with cheese and shrimp mixture, then roll tightly and place seam-side down in the dish.

Cover the enchiladas with remaining creamy sauce and top with leftover cheese.

Bake in the preheated oven for 15-18 minutes until the cheese is melted and bubbly.

Let the enchiladas rest for a few minutes before serving.