In skillet, cook shrimp in EVOO over medium until opaque. Chop. In bowl, toss with tomatoes and cheese. Roll up in tortillas; transfer to baking dish. Bake at 375 degrees until golden, 20 minutes. In dry skillet, char onion and jalapeno over high, turning, until tender. In blender, puree onion, jalapeno, stock and cilantro; season. Drizzle on enchiladas.