Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips

Add ground cumin, 2 tablespoons vegetable oil, chili powder, oregano, and 1 teaspoon coarse salt; toss to coat.

Transfer to prepared baking sheet.

Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes.

DO AHEAD: Can be prepared 4 hours ahead.

Let stand at room temperature.

Preheat oven to 375°F.

With machine running, add garlic and jalapeño through feed tube of processor and process until finely chopped.

Add cilantro, green onions, and drained green chiles.

Using on/off turns, process until coarse puree forms.

Add salsa; process to blend.

Transfer salsa mixture to large deep skillet.

Add 1/4 cup crema and stir over medium-low heat just until warm (do not allow to boil).

Remove from heat.

Season salsa mixture to taste with salt and pepper.

Cover and keep warm.

Measure 1 cup roasted vegetables; set aside.

Transfer remaining vegetables to processor.

Using on/off turns, process until coarsely chopped.

Transfer to large bowl.

Add shrimp and toss to incorporate evenly.

Season filling to taste with salt and pepper.

Heat remaining 3 tablespoons oil in medium skillet over medium-high heat.

Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown).

Transfer tortillas to paper towels to drain.

Spread 1/2 cup salsa mixture over bottom of 15 x 10 x 2-inch glass baking dish.

Place 1 tortilla on work surface; sprinkle generous 2 teaspoons crumbled cheese down center.

Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese.

Roll up tortilla and place, seam side down, in prepared dish.

Repeat with remaining tortillas, cheese, and filling.

Scatter reserved 1 cup roasted vegetables over enchiladas.

Spoon remaining salsa mixture over.

Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle).

Bake enchiladas until heated through, about 20 minutes.