Preheat the oven to 375F, and spray a 9x9 baking dish with nonstick spray.

In a large saucepan, heat the olive oil with the garlic and onion over medium-high heat.

Cook until slightly softened, then stir in the carrots and salad mix. Add in the spices, salt, and pepper.

Cook over medium-high heat until all the veggies are soft and cooked through. Push the vegetables on the side of the pan, and add in the shrimp. Season lightly with salt and pepper, and cook until just pink {remember they will cook more in the oven}.

Now, make the creamy jalapeno sauce. In a small saucepan, heat the butter over medium-heat until melted. Add in the flour, all at once, whisking vigorously to prevent lumps.

Cook for a couple of minutes until golden, then stir in the milk.

Add in the chopped jalapeno and spices, and cook over medium heat until thickened and creamy. Finally, stir in the cilantro.

Now, it's time to assemble the enchiladas. Spread a couple of tablespoons of sauce in the bottom of the baking dish.

Fill each tortilla with some of the shrimp filling and some cheese, roll them up, and set them in the baking dish. Top with the remaining cheese and the creamy jalapeno sauce.

Bake for 30-35 minutes, until cheese is melted, bubbly, and golden.

Serve immediately with sour cream!