Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Cook for about 3-4 minutes, or until the shrimp are pink and cooked through. Remove from heat and set aside.

In a separate bowl, mix together the sour cream and green enchilada sauce until well combined.

To assemble the enchiladas, warm the corn tortillas in a dry skillet or microwave until pliable. Place a few shrimp in the center of each tortilla, sprinkle with a little cheese, and roll them up tightly.

Spread a thin layer of the sour cream and enchilada sauce mixture on the bottom of a 9x13 inch baking dish. Place the rolled enchiladas seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with the remaining cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges.