In a skillet, heat some oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until softened.

Add the shrimp, cumin, and chili powder. Cook until the shrimp are pink and cooked through. Remove from heat and stir in sour cream.

In a mixing bowl, combine tomato sauce, chicken broth, lime juice, and cilantro. Mix well.

Preheat the oven to 350°F (175°C).

Take a tortilla, fill it with the shrimp mixture, roll it up, and place it seam-side down in a baking dish.

Repeat with remaining tortillas and filling.

Pour the sauce over the enchiladas and sprinkle with cheddar cheese.

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