Creamy Shrimp Enchiladas

360 g large shrimp
1-2 tbsp rice bran, for cooking
1 small yellow onion, sliced thin
1 large jalapenos seeded or not
2 medium tomatoes
1½ cups cream
½ cup sour cream
2 garlic cloves minced
¼ tsp cayenne pepper, to taste
½ tsp chipotle chilli powder
½ tsp cumin
SIDS SALT & PEPPER to taste
4 soft taco flour tortillas
250 g Havarti cheese, grated, divided in two

Preheat oven to 175°C and grease a 23x23 cm baking dish.
Preheat oil in a large cooking pan over medium heat. Add onions and jalapenos and sauté until they start to soften.
Add diced tomatoes and minced garlic, mix and cook until all vegetables are cooked.
While the veggies are cooking, whisk cream, sour cream, spices and SIDS SALT & PEPPER in a mixing bowl and pour into the pan with veggies. Stir well and heat through to a slow simmer. Lower the heat to medium-low.
Nestle in the shrimp in the sauce and cook, still over medium-low heat, until shrimp is opaque on the bottom. Flip and cook until shrimp just turn all opaque then take off the heat.
Use half the cheese to divide it among the four tortillas. Spread the cheese in the centre of each tortilla, in the line.
Using a slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Spread them in the line over the cheese.
Roll the tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp, and veggies.
Pour the sauce over enchiladas and spread the remaining cheese on top.
Bake for 15-18 minutes.