• Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.

For the Shrimp Mixture:

• In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for a minute.
  2 tablespoons butter, ½ cup red bell pepper, ½ cup white onion, 2 cloves garlic
• Add the shrimp and cook for 2-3 minutes or until they just start to turn pink. Don’t cook all the way through; they’ll continue cooking in the oven.
  1 pound shrimp
• Reduce heat to low and add the cream cheese. Stirring until cream cheese is melted. Stir in the salt, chili powder, cilantro, and lime. Stir and set aside.
  4 ounces cream cheese, ½ teaspoon salt, 1 teaspoon chili powder, ¼ cup fresh cilantro, 2 tablespoons lime juice
• Fill a tortilla with 1/3 cup of the shrimp mixture, about 1 tablespoon of cheese, and roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
  8 6-inch low-carb flour tortillas

Sauce:

• Stir together the salsa verde and the cream in a small bowl. Pour the sauce over the tortillas and sprinkle with the remaining cheese. Bake uncovered for 20-30 minutes or until the tops are golden brown.
  1 cup salsa verde, 1 cup heavy cream, 1 cup Monterey Jack cheese
• Remove the enchiladas from the oven and let them sit for 10 minutes before serving.