Cook the Shrimp:

1. Heat olive oil in a skillet over medium heat.
2. Add onion and garlic, cooking until softened (about 2 minutes).
3. Add chopped shrimp, cumin, paprika, chili powder, salt, and pepper.
4. Cook for 3–4 minutes until shrimp turns pink. Remove from heat and mix in cooked corn (if using).

Make the Creamy Sauce:

1. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
2. Gradually whisk in chicken broth and heavy cream, stirring until smooth.
3. Add garlic powder, onion powder, diced green chilies, and sour cream. Stir well.
4. Remove from heat and mix in shredded cheese until melted and smooth.

Assemble the Enchiladas:

1. Preheat oven to 375°F (190°C).
2. Fill each tortilla with the shrimp mixture and a sprinkle of cheese, then roll tightly.
3. Place seam-side down in a greased baking dish.

Bake:

1. Pour the creamy sauce over the enchiladas.
2. Top with remaining cheese and bake uncovered for 20–25 minutes, or until bubbly.

Serve:

1. Garnish with fresh cilantro, jalapeños, or diced tomatoes. Enjoy!