Shrimp Suizas Enchiladas

Preheat your oven to the high temperature of 400 degrees Fahrenheit (200 degrees Celsius). \nNext, lightly grease a 9x13-inch baking dish with oil to prevent sticking. \nNow, create the sauce by processing together tomatillos, cilantro, onion, jalapeños, and green onions in a food processor until they are roughly chopped. Transfer this mixture to a saucepan.\nBring the tomatillo mixture to a boil over medium heat, then cook for 5 minutes. Stir in cream, broth, salt, and pepper to enhance the flavor. Return the mixture to a boil and cook until it thickens slightly, about 10 minutes. Remove from heat.\nPrepare the filling by sautéing shrimp and spinach in a skillet over medium heat. Cover tightly and cook until the spinach has wilted and the shrimp are heated through, about 3 minutes. Transfer to a bowl; wipe the skillet clean.\nAssemble the enchiladas by heating 1 teaspoon of oil in a clean skillet over medium heat. Cook one tortilla in the hot skillet until it's soft and pliable, 7 to 8 seconds per side. Place about 1 tablespoon of the filling and 1 tablespoon of Monterey Jack cheese in the center and roll to seal. Place the enchilada into the prepared baking dish with the seam facing down. Repeat this process to warm, fill, and roll tortillas, adding remaining oil as necessary.\nPour the sauce over the enchiladas and spoon the remaining filling over top. Sprinkle with the remaining cheese, dollop with sour cream, and drizzle with green pepper sauce.\nFinally, bake the enchiladas in the preheated oven until hot and bubbly, 15 to 20 minutes.