Make the Shrimp Filling

Toss shrimp with 3/4 teaspoon all purpose seasoning, 3/4 teaspoon dried cumin, and 1 teaspoon chili powder. Set aside.

In a large skillet, heat 1/2 tablespoon olive oil until hot. Add 1 cup chopped mushrooms, 1/4 cup diced onions, 12 cup diced red bell pepper, 1/2 cup La Morena Sliced Jalapenos, and 2 large garlic cloves. Cook about 7 minutes, until mushrooms have released their water and onions are translucent. Remove from skillet.

Over medium high heat, add remaining 1/2 tablespoon olive oil. Add shrimp mixture to skillet and cook until shrimp are translucent, approximately 5-7 minutes.

Make the Jalapeno Cream Sauce

In a large saucepan, melt the 2 tablespoons butter until bubbly. Whisk in the 2 tablespoons all purpose flour, salt and pepper, and cook while, constantly whisking for about 1 minute.

Whisk in 1-3/4 cup chicken broth, 1/2 cup diced jalapenos and 1/4 cup jalapeno brine, and continue to whisk and cook over medium heat until bubbly and begins to thicken.

Add 1 cup monterey jack cheese to cream sauce and whisk and stir until melted.

Fill and Bake the Enchiladas

Fill each tortilla with shrimp filling.

Roll and lay seam side down in 9 x 13 casserole dish.

Cover with Jalapeno Cream Sauce and Bake at 350 for 30 minutes.

Remove from oven, sprinkle with cilantro if desired, and serve.