In a large skillet, heat a drizzle of oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.

Stir in the peeled and chopped shrimp, cooking until they turn pink and opaque, about 4-5 minutes.

In a medium saucepan, melt the butter over low heat, then whisk in the flour to form a roux for 1-2 minutes.

Gradually pour in the broth while whisking continuously to eliminate lumps. Stir in the sour cream and cream cheese until smooth.

Warm the tortillas in a dry skillet for 15-30 seconds on each side. Spoon the shrimp and onion mixture into each tortilla.

Roll each tortilla tightly and place seam side down in a greased baking dish.

Pour the creamy sauce over the enchiladas, then sprinkle cheese on top.

Preheat oven to 350°F (175°C) and bake the enchiladas for 20-25 minutes until bubbly and golden brown.