Preheat the oven to 350°F.

In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Cook until the shrimp are pink and cooked through, about 3-4 minutes. Remove from heat and set aside.

In a mixing bowl, combine the sour cream, heavy cream, and diced green chiles. Stir until well blended.

To assemble the enchiladas, take a corn tortilla, fill it with a portion of the shrimp mixture, and sprinkle with a little Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas.

Pour the cream sauce over the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining Monterey Jack cheese on top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro if desired before serving.