Bake popcorn shrimp according to package and set aside.
Sauté onions, garlic, and bell pepper in butter until soften. Sprinkle with cumin and chili powder.
Stir in cooked shrimp and sauté together for 2-3 mins. Removed from heat and sprinkle with cilantro, and squeeze lime juice over shrimp. Set aside.
In a sauce pan, combine heavy cream, sour cream, diced tomatoes with green chilis. Stir over a low heat until well combines. Next stir in 1.5 cups of shredded Mexican blend cheese. Continue to stir until cheese is melted.
Take 1/2 cup of cheese mixture and stir into shrimp mixture. Reserve the rest of the cheese sauce for top of enchiladas.
Place 2 Tablespoons of shredded cheese on a tortilla and top with 1/3 a cup of shrimp mixture. Roll up tortilla and place seam side down in a 9X13 baking pan. Continue with the rest of your tortillas.
Pour cheese sauce over enchiladas and bake at 350°F for 20-25 mins.
Dig in and enjoy!