Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
In a large skillet, melt the butter over medium heat. Add the diced red bell pepper and white onion and sauté until they begin to soften, about 4–5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped shrimp and cook 2–3 minutes, until they just start to turn pink; do not overcook.
Reduce the heat to low and add the softened cream cheese; stir until smooth and combined. Stir in the salt, chili powder, chopped cilantro, and lime juice. Remove from heat.
Spoon about 1/3 cup of the shrimp mixture into each tortilla and add about 1 tablespoon of shredded Monterey Jack cheese. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
In a small bowl, whisk together the salsa verde and heavy cream until smooth. Pour the sauce evenly over the filled tortillas, then sprinkle with the remaining shredded Monterey Jack cheese.
Bake uncovered for 20–30 minutes, until the tops are golden and the sauce is bubbling.
Remove from the oven and let the enchiladas rest for 10 minutes before serving.
