IN A LARGE SKILLET SAUTE ONIONS AND JALAPENOS UNTIL SOFT. ADD GARLIC AND SAUTE FOR ONE MINUTE MORE.
ADD FRESH CILANTRO, COOKED ONIONS, JALAPENOS AND GARLIC TO A FOOD PROCESSOR AND PROCESS UNTIL SMOOTH.
SET ASIDE THE PEPPER AND ONION MIXTURE AND RETURN THE PAN TO MEDIUM HIGH HEAT.
ADD OIL TO THE PAN, HEAT THROUGH, AND WHISK IN FLOUR. THEN WHISK IN HALF AND HALF. ADD PUREED PEPPERS AND ONIONS. REMVOE FROM HEAT.
BOIL THE SHRIMP IN A LARGE POT OVER HIGH HEAT FOR ABOUT 2 MINUTES. REMOVE THE SHRIMP AND PLACE THEM ON A WORK SURFACE.
CUT THE SHRIMP INTO BITE SIZED PIECES.
IN A SMALL MIXING BOWL COMBINE SHRIMP, 1 1/2 CUPS SHREDDED CHEESE, AND 3/4 CUP OF SAUCE.
WARM THE TORTILLAS TO MAKE THEM MORE FLEXIBLE. ADD 2-3 TABLESPOONS OF THE SHRIMP MIXTURE TO A WARM TORTILLA AND ROLL.
PLACE THE ROLLED TORTILLAS SEAM SIDE DOWN IN A BAKING DISH THAT HAS A GENEROUS LAYER OF SAUCE ON THE BOTTOM.
POUR THE REMAINING SAUCE ON TOP.
TOP WITH THE REMAINING CHEESE AND BAKE 25- 30 MINUTES.