In a mixing bowl, combine medium shrimp with olive oil, chopped cilantro, and fresh lime juice. Toss well to coat each shrimp evenly, and let it marinate for at least 15 minutes.

Wrap cloves of garlic in aluminum foil and roast them in a 400°F oven for 10-15 minutes until soft. Meanwhile, char the poblano peppers in a skillet over medium-high heat, turning occasionally until the skins are blistered and blackened.

Once the garlic is roasted and the poblano peppers are steamed, peel the skins off the peppers. In a blender, combine the roasted garlic, peeled poblano peppers, and sour cream, blending until smooth.

In a skillet over medium heat, add the marinated shrimp along with diced onions. Cook for about 2-3 minutes, just until the shrimp turn pink and opaque.

Grab your soft flour tortillas, and spoon an even amount of the shrimp mixture onto each one. Roll them tightly and place them seam side down in a greased baking dish.

Preheat your oven to 350°F. Cover the baking dish with foil to prevent drying, and bake the enchiladas for 15 minutes. Remove the foil and bake for an additional 5 minutes.