Preheat your oven to 190°C (375°F).

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3 minutes until soft.

Stir in the minced garlic, cumin, paprika, salt, and black pepper. Cook for 1 minute until fragrant.

Add the shrimp to the skillet. Sauté for 3–4 minutes until the shrimp are pink and just cooked through. Remove from heat.

Squeeze over the lime juice and add half the chopped cilantro. Roughly chop shrimp into bite-sized pieces if desired. Set aside.

In a medium bowl, mix together the sour cream and salsa verde until well blended.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or by heating in a dry skillet briefly.

Pour 1/3 of the sour cream-salsa mixture into the bottom of the 9x13-inch baking dish and spread out evenly.

Assemble the enchiladas: Place a portion of the cooked shrimp mixture and a sprinkle of shredded cheese into each tortilla, roll it up, and place seam-side down in the prepared baking dish.

Top the rolled tortillas with the remaining sour cream-salsa sauce. Sprinkle the rest of the cheese over the top.

Cover with foil (optional, for softer enchiladas) and bake in the oven for 20 minutes. Remove foil and bake an additional 5–10 minutes until the cheese is bubbly and golden.

Remove from the oven and let cool for 5 minutes. Garnish with remaining cilantro before serving.