Preheat the oven to 400 degrees. Place the shrimp onto a prepared baking sheet. Add 1 tablespoon of olive oil, salt, and pepper, to taste, and gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from the oven and let cool before dicing into bite-size pieces.
Reduce the oven temperature to 375 degrees. Lightly oil a 9×13 ” baking dish.
Heat the remaining 1 tablespoon of olive oil in a large skillet. Add the garlic and onion and cook until the onions become translucent, stirring occasionally. Add the carrot, spinach, chipotle pepper, and roasted tomatoes.
Cook, stirring occasionally until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently stir to combine. Set aside.
To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the poblanos and the garlic powder and simmer until the sauce has thickened, about 2 minutes. Season with salt and pepper to taste. Remove from heat.
To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1-2 tablespoons of the shrimp mixture in the center, sprinkle with cheese. Roll the tortilla and place seam side down onto the prepared baking dish. Repeat with the remaining tortillas and shrimp mixture.
Pour the poblano cream sauce over the top of the enchiladas and top with the remaining cheese. Place into a 375 degree oven and bake, uncovered, until lightly golden and bubbly, about 20 minutes.