1-First, prepare the shrimp by peeling and deveining them, then season lightly with salt, pepper, and a pinch of chili powder to add authentic flavor.

2-Next, preheat the oven to 375°F (190°C) while you warm the corn tortillas to make them easy to roll.

3-In the meantime, sauté onions in a skillet until they turn translucent, then add the shrimp and cook for about 3-4 minutes until they’re pink and ready.

4-Once that’s done, pour a thin layer of enchilada sauce into your baking dish to keep things from sticking.

5-Now, assemble the enchiladas by placing the shrimp mixture inside each tortilla, rolling them up tightly, and laying them seam side down in the dish.

6-Top it all with the rest of the sauce and sprinkle on the cheese for that gooey finish.

7-Bake the enchiladas uncovered for 20-25 minutes until the cheese bubbles and browns nicely.

8-For the final touch, garnish with chopped cilantro and serve hot, perhaps with a side like guacamole.

9-Preheat your oven to 325 degrees and heat olive oil in a skillet.

10-Cook the onion until soft, add garlic, then mix in the shrimp with spices, beans, corn, and cilantro until everything is done.

11-Roll it up in warmed tortillas, cover with salsa verde, add cheese, and bake.