1. Cook the Shrimp

1. Heat olive oil in a skillet over medium-high heat.
2. Add shrimp, garlic, paprika, chili powder, salt, and pepper.
3. Cook 2–3 minutes per side until shrimp are pink and opaque.
4. Remove from heat and chop into bite-sized pieces.

2. Make the Creamy Sauce

1. In a saucepan, melt butter over medium heat.
2. Stir in flour and cook 1–2 minutes to form a roux.
3. Gradually whisk in milk until smooth.
4. Stir in sour cream, cumin, paprika, salt, and pepper. Simmer 3–4 minutes until slightly thickened.

3. Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Spread a small amount of sauce on the bottom of a baking dish.
3. Fill each tortilla with shrimp, cheese, and cilantro. Roll tightly and place seam-side down in the dish.
4. Pour remaining sauce over the enchiladas and top with additional shredded cheese.

4. Bake

• Bake 15–20 minutes until cheese is melted and bubbly.

5. Serve

• Garnish with fresh cilantro and a squeeze of lime if desired.
• Serve warm.