Preheat your oven to 375°F (190°C).

Heat 2 tablespoons of olive oil in a large skillet. Add 2 minced garlic cloves and 1 finely chopped onion. Sauté until fragrant and translucent, about 2-3 minutes.

Add 1 pound of medium shrimp to the skillet and cook until pink and opaque, about 4-5 minutes. Stir in 1 can of drained green chilies, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Season with salt and pepper, then remove from heat.

Warm 8 flour tortillas slightly in the microwave for about 30 seconds. Place a scoop of the shrimp mixture and a sprinkle of Monterey Jack cheese onto each tortilla. Roll them up tightly and place seam-side down in a greased baking dish.

Melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in ¼ cup of all-purpose flour and cook for about 1 minute until bubbling. Gradually add 2 cups of chicken broth and simmer for 3-5 minutes until thickened.

Remove the sauce from heat and stir in 1 cup of sour cream until smooth. Pour the sauce evenly over the filled tortillas in the baking dish.

Sprinkle remaining Monterey Jack cheese over the top. Bake uncovered for 20-25 minutes until the cheese is bubbly and lightly golden.

Garnish with freshly chopped cilantro and chili powder. Serve hot.