In a bowl, combine cleaned medium shrimp, olive oil, chopped cilantro, and fresh lime juice. Stir gently to coat the shrimp evenly, allowing them to marinate for at least 15 minutes.

Preheat your oven to 350°F (175°C). Wrap whole garlic cloves in aluminum foil with olive oil, salt, and pepper, then roast for 10-15 minutes.

Char poblano peppers in a skillet over medium-high heat until charred, about 10 minutes. Cover and steam for 10 minutes.

Peel charred skins from cooled poblano peppers and remove seeds. Blend with roasted garlic, sour cream, salt, and pepper until smooth.

Sauté marinated shrimp and diced onions in the skillet over medium heat for about 2 minutes until shrimp turn pink. Stir in shredded Monterey Jack cheese until melted.

Spread a layer of creamy poblano sauce in a baking dish. Fill flour tortillas with shrimp mixture, roll tightly, and place seam side down in the dish. Pour remaining sauce over and sprinkle with cheese.

Cover with foil and bake for 15 minutes. Remove foil and broil for 1-2 minutes until cheese is bubbly and golden.