Preheat oven to broil setting.

Coat peppers in olive oil and sprinkle with salt and pepper.

Place peppers on a baking sheet and blacken under broiler, 3 minutes on one side and then turn over for another 3 minutes.

Place peppers in a paper bag and let cool. Once cool, peel outer skin and carefully slit peppers open on one side. Remove seeds, leaving stems attached. Set aside to fill later.

Heat 1 tsp olive oil in a heavy saucepan.

Add tomatoes and onions to pan over medium to medium/high heat.

Season with salt and pepper and allow to simmer/reduce for about 15-20 minute until tomatoes are cooked all the way down.

Stir in garlic, broth and enchilada sauce and allow to come to a slight boil.

Add shrimp to sauce and cook for approximately 2 minutes on each side (it's ok if they're slightly under cooked, they will finish cooking in the oven later). Remove shrimp and set aside.

Reduce heat and stir in the heavy cream a little at a time until reaching desired consistency.

Place a thin layer of enchilada sauce in the bottom of a baking dish or cast iron skillet, reserve the remaining sauce for the bottom of each chile. Arrange all of the peppers in the dish over the sauce.

Open the slit on one of the peppers being careful not to rip the membrane and add a spoonful of enchilada sauce in bottom of pepper. Repeat with remaining peppers.

Place a thin slice of cheese in the bottom of the pepper and stuff with shrimp. Top with a spoonful of the ancho chile cream sauce and another thin slice of cheese.

Try to pull the sides of the peppers up to "close" them.

Bake at 400 for 20-25 minutes until cheese is melted. If desired, place under broiler for the last few minutes.

Garnish with cilantro, sliced avocado or other favorite toppings and serve.