For the filling:

• 1 tablespoon olive oil
• 1 pound raw shrimp, peeled and deveined (chopped if large)
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro (optional)

For the cream sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne (optional)
• 1/2 cup sour cream
• 1/2 cup shredded cheddar or pepper jack cheese

Assembly:

• 6–8 medium flour tortillas
• Extra cheese for topping
• Cilantro, scallions, or avocado for garnish (optional)