For the napa slaw

1. Prep veggies. Toss the napa cabbage, cilantro and radishes together. Cover and refrigerate.
2. Make dressing. Whisk the olive oil and vinegar together. Add salt and black pepper to taste. Cover and refrigerate.

For the chipotle sauce

1. Cook aromatics. Heat oil in a large sauté pan over medium heat. Add chopped onion and cook until translucent, 3 to 5 minutes. Add garlic and chipotle peppers and cook for 1 minute.
2. Blend. Place onion mixture and tomatoes in a blender and purée until smooth. Pour sauce back into sauté pan.
3. Cook sauce. Heat sauce over medium-low heat. Add grated cheese a little at a time, stirring constantly until cheese is melted into sauce. Add salt to taste. Cover and keep warm.

For the filling

1. Prep shrimp. Coarsely chop the shrimp; set aside.
2. Cook shrimp. Heat oil in a large heavy skillet over medium-high heat. Add the minced onion and sauté until translucent, 3 to 5 minutes. Add the shrimp and cook until opaque. Reduce heat to low.
3. Add sauce. Add 1½ cups chipotle sauce (reserve remainder for topping) to the pan and stir gently until mixture is heated and shrimp are cooked through. Taste and adjust seasoning. Remove from heat, cover and keep warm.

For assembly and serving

1. Toss slaw. Whisk dressing until oil and vinegar are incorporated. Pour dressing over the napa slaw and toss to mix. Divide slaw among serving plates.
2. Assemble and plate enchiladas. Warm tortillas in the microwave until warm and pliable. Working with one tortilla at a time, gently dip tortilla in warm sauce on both sides and place on work surface. Place about ¼ cup shrimp filling on the lower third of the tortilla, roll, and place on top of the slaw, 2 enchiladas per serving. Repeat with remaining tortillas.
3. Garnish. When all the enchiladas are plated, top enchiladas with remaining chipotle sauce. Garnish with Crema Mexicana and diced avocado.