Preheat oven to 425°F. In a 12-inch nonstick frying pan, combine onion and olive oil over high heat. Stir often until onion is lightly browned, about 5 minutes.
Step 2
Transfer onion to a bowl. Add shrimp and cilantro. In another bowl, whisk together salsa and sour cream. Add 1/2 cup of the salsa mixture and 1/2 cup cheese to shrimp and stir to blend.
Step 3
Lay 1 tortilla out on a work surface. Spoon 1/8 of the shrimp mixture down the center of the tortilla. Roll up in a tight roll. Place, seam down, in a lightly greased 8- by 11-inch baking dish.
Step 4
Repeat to fill and roll remaining tortillas.
Step 5
Spoon remaining salsa mixture over enchiladas. Sprinkle with remaining cheese. Bake until hot and bubbling, about 10 minutes.
Step 6
Transfer enchiladas to plates with a wide spatula and serve.
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