Finely chop the onion and green chili, and dice the tomatoes.

In a skillet, heat the olive oil and butter. Add the onion, tomatoes, chili, and salt. Cook for 2 to 3 minutes.

Preheat the oven to 400°F (200°C).

Mix the cream, milk, tomato puree, garlic, cilantro, spices, and salt. Add this mixture and the shrimp to the skillet with the vegetables. Increase the heat until it boils, then cook over medium heat for 5 minutes or until the sauce thickens.

Warm the tortillas. Once the shrimp sauce is ready, fill the tortillas and place them in a baking dish. Pour the remaining sauce over the enchiladas.

Bake for 15 to 18 minutes. Serve and garnish with cilantro sprigs.

Tip: You can add a little Manchego, Monterey Jack, or Chihuahua cheese on top of the enchiladas just before baking.