Chop 14 oz shrimp into small 0.5-inch pieces.

Heat 1/2 tbsp olive oil in a skillet over medium heat. Add 1 tbsp garlic and sauté for 30 seconds until fragrant.

Add 4 oz onion and sauté for another 1 minute.

Stir in 4 oz red bell pepper and 4 oz carrots and sauté for 2 minutes.

Add the chopped shrimp to the skillet. Season the mixture with 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp oregano, 1/2 tsp cayenne, 1/4 tsp salt, and 1/2 tsp lemon juice. Cook and stir occasionally for 3 minutes until the shrimp and veggies are cooked through. Remove the skillet from the heat.

Heat a saucepan over medium-low heat. Add 3 tbsp butter and 2 tbsp flour and cook for 1 minute. Then pour in 1/2 cup milk, 1/2 cup chicken broth, 1/4 tsp salt, 1/2 tsp paprika, and 1/2 tsp garlic powder. Gradually whisk and simmer until the sauce has thickened. Once the sauce boils, remove the pan from the heat.

To assemble the enchiladas, use 8 tortillas and about 2/3 of the shrimp mixture as filling. Lay a tortilla on a flat surface and spoon the filling into the center. Roll the tortilla and place it seam-side down on a casserole dish. Repeat with the remaining tortillas.

Pour the cream sauce evenly over the rolled tortillas and add the remaining shrimp mixture on top.

Place the baking sheet in the oven. Bake at 400 ℉ for 15 minutes.

Garnish with 2 tbsp coriander. Serve immediately with 4 oz cabbage and 1 oz radish.