Make the enchiladas In a medium bowl, toss the shrimp with the Old Bay and dill. Season with salt. Refrigerate for 30 minutes.
Meanwhile, preheat the oven to 400 degrees. In a large pot, heat the heavy cream until it just comes to a boil. Add the cheese and stir until smooth, then add the wine and cornstarch. Reduce the heat to moderately-low and simmer until the sauce begins to thicken, 2 to 3 minutes. Remove from the heat and season to taste.
In a large skillet, heat the oil until shimmering. Add shrimp and cook over moderately-high heat, flipping once, until just cooked through, about 2 minutes. Transfer to a work surface and let cool slightly. Roughly chop.
Make the salsa In a small bowl, combine all of the ingredients. Season with salt.
Moisten the tortillas with a little oil. Warm over your stove top or under the broiler until flexible.
Lay out the tortillas and fill with the shrimp. Gently roll up and arrange in a 9-by-13-inch baking dish, folded side down. Pour the cream sauce on top and bake for about 10 minutes, or until hot and bubbly.
Serve with rice and beans and a couple spoonfuls of mango salsa.