Preheat oven to 375°F (190°C).

Heat the olive oil in a large skillet over medium heat.

Add the chopped onion and red bell pepper. Sauté 4–6 minutes until softened.

Stir in the minced garlic and cook 30 seconds until fragrant.

Add the shrimp, season with salt and pepper, and cook 2–3 minutes per side until just opaque. Remove from heat and chop roughly if shrimp are large.

In a bowl, mix the sour cream and cream of mushroom soup until smooth. Stir in 1 1/2 cups of the shredded Monterey Jack and season lightly with salt and pepper.

Warm the tortillas briefly in a skillet or microwave wrapped in a damp towel so they’re pliable.

Spoon a bit of the sauce down the center of each tortilla. Add a portion of shrimp and some sautéed veggies, then roll tightly and place seam-side down in a 9x13-inch baking dish.

Pour any remaining sauce over the rolled enchiladas. Sprinkle the remaining 1/2 cup cheese over the top.

Bake 15–20 minutes, until the cheese is melted and the edges bubble.

If you like a slightly browned top, switch to broil for 1–2 minutes while watching closely.

Let rest 5 minutes, then garnish with chopped cilantro and serve.