Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic and sauté until softened.

Toss in the shrimp, cumin, chili powder, salt, and pepper. Cook until the shrimp turn pink and are fully cooked, about 3-5 minutes. Set aside.

In a bowl, combine the cream and half of the green enchilada sauce. Mix well and set aside.

Warm the corn tortillas in a dry skillet or microwave so they become pliable.

Take a tortilla, add a spoonful of shrimp mixture and cheese, then roll it tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.

Once all the enchiladas are in the dish, pour the cream sauce over them, ensuring all are covered. Top with the remaining enchilada sauce and sprinkle the remaining cheese.

Preheat your oven to 350°F (175°C) and bake for about 20 minutes, or until bubbly and cheese is melted.

Once out of the oven, garnish with fresh cilantro if desired and serve hot!