Preheat the oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat.

Add the diced onion and sauté for 3-4 minutes until translucent.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the shrimp to the skillet, followed by cumin, salt, and pepper. Cook until the shrimp are pink and opaque, about 5-6 minutes.

In a mixing bowl, combine 1 cup of cheddar cheese, ½ cup of sour cream, and the cooked shrimp mixture.

To assemble, warm the corn tortillas briefly to make them pliable. Spoon about ¼ cup of the shrimp mixture into the center of each tortilla and roll tightly.

Place the rolled tortillas, seam side down, in a greased 9x13 inch baking dish.

Pour the green enchilada sauce over the rolled tortillas, ensuring they are well covered.

Dollop the remaining ½ cup of sour cream on top and sprinkle with the remaining cheddar cheese.

Cover the dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 5 minutes to melt the cheese.

Once done, remove from the oven and let cool for a few minutes before serving.

Garnish with fresh cilantro if desired.