Prep: 1. Chop cilantro. 2.. Quarter onion. Make: 1. In skillet, heat 2 teaspoons olive oil over medium and cook shrimp until opaque. 2. Chop shrimp and toss with tomatoes and cheese. 3. Roll up the shrimp mixture in tortillas; transfer to baking dish and brush lightly with remaining olive oil. Bake for 20 minutes. 4. Meanwhile, in dry skillet, char onion and whole jalapeno over high, turning, until tender. In blender, puree onion, jalapeno, stock and cilantro; season with salt to taste. 5. To serve, drizzle sauce over enchiladas.
If you prefer a milder flavor, de-seed the jalapeno before using. If you're looking for a little extra spice try a serrano pepper instead. Chicken broth also works great in place of the vegetable broth.