Let’s dive into the heart of this recipe, where you’ll transform simple ingredients into something truly special:

1. Preheat your oven to 350°F. Grease a baking dish with a little olive oil to prevent sticking.
2. In a skillet, heat olive oil over medium heat. Add the shrimp, garlic powder, chili powder, salt, and pepper. Sauté until the shrimp are cooked through and pink, about 3-4 minutes. Set aside.
3. In a mixing bowl, combine sour cream, heavy cream, and enchilada sauce. Stir until smooth and creamy.
4. Spread a thin layer of the sauce mixture at the bottom of the greased baking dish.
5. Fill each tortilla with shrimp and a sprinkle of cheese, then roll them up and place seam-side down in the dish.
6. Pour the remaining sauce over the tortillas, ensuring they are well covered. Sprinkle the rest of the cheese over the top.
7. Bake for 20-25 minutes until the cheese is bubbly and golden.
8. Garnish with chopped cilantro and serve with lime wedges.

My little tip: Keep an eye on the cheese as it bakes. The moment it turns golden brown, it’s ready to be devoured!