Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with garlic powder, onion powder, cumin, salt, and pepper. Cook for about 3-4 minutes, or until the shrimp turn pink and are cooked through. Remove from heat.

In a mixing bowl, combine the sour cream and half of the shredded cheese. Stir in half of the salsa verde and mix well.

To assemble the enchiladas, take a tortilla, add a few shrimp, and a spoonful of the creamy mixture. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas.

Once all enchiladas are in the dish, pour the remaining salsa verde over the top and sprinkle with the remaining cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro before serving.