Preheat your oven to 400°F (200°C) and prepare a 9×13-inch baking dish by lightly greasing it.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, red bell pepper, and jalapeño, sautéing for about 5 minutes until translucent.

Add 2 minced garlic cloves and cook for about 1 minute. Then, stir in the raw shrimp and ground cumin, cooking until the shrimp turn pink, about 2-3 minutes.

In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes. Gradually add 2 cups of chicken broth, stirring constantly until the sauce thickens.

Remove from heat and stir in 1 cup of sour cream and half of the shredded cheese until smooth.

Spread a layer of sauce in the baking dish. Fill each tortilla with the shrimp mixture, roll, and place seam-side down in the dish.

Pour the remaining sauce over the enchiladas and sprinkle with the rest of the cheese.

Bake for 20-25 minutes, until the cheese is melted and bubbly. Let cool for 5 minutes before serving.

Garnish with fresh cilantro and serve hot with salad or guacamole.