Creamy Shrimp Enchiladas

For the Shrimp:

• 1 tablespoon olive oil
• 2 tablespoon butter
• 1 small onion finely diced
• 1/2 small red bell pepper stemmed, seeded, and finely diced
• 1 poblano pepper stemmed, seeded, deveined, and finely diced
• 4 garlic minced, cloves
• 1 pound Shrimp tails removed, large or medium, peeled and deveined
• 1 tablespoon taco seasoning (store-bought or homemade)
• 1/4 teaspoon salt optional (check if your taco seasoning contains salt and adjust quantity)
• 1/8 teaspoon black pepper ground
• 2 teaspoons lime juice fresh or more to taste
• 1 tablespoon cilantro chopped plus more to garnish, fresh
• 10 to 12 corn tortillas soft, 6 inches

For the Creamy Enchilada Sauce:

• 2 tablespoon butter
• 2 tablespoon flour
• 1/2 cup whole milk or half and half
• 1 cup chicken broth
• 1 cup Green enchilada sauce store-bought or homemade, mild or medium heat
• 1 ounces green bell pepper diced, canned
• 1 cup sour cream (one 8-ounce container)
• salt
• ground black pepper
• 2 cups Monterey jack cheese shredded

Optional Toppings:

• tomato chopped
• avocado
• cilantro
• onion
• cotija cheese or Queso Fresco cheese, crumbled