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Preheat oven to 350°F and spray a 9x13 pan with cooking spray. Prepare Zatarain’s Cilantro Lime Rice according to package directions. Then set aside.
For the Shrimp, melt 2 tablespoons butter in large skillet over medium heat. Stir in the chopped shrimp and garlic. Season shrimp with Zatarain's Creole Seasoning. Cook shrimp for 2 to 3 minutes or until shrimp just starts to turn pink. Note: we are still cooking this in the oven so we don't want the shrimp to be overcooked. Pour shrimp into a bowl and set aside.
Prepare the sauce in the same skillet. Melt the butter. Add flour and whisk while cooking for 1-2 minutes. Slowly whisk in the vegetable broth and continue to cook over medium-high heat while whisking constantly. The mixture will start out thin but will thicken up once it cooks. Whisk in Zatarain’s Creole Seasoning. Once the mixture has thickened, lower the heat. Whisk in the mozzarella cheese and stir until melted. Remove mixture from the heat and stir in the salsa verde and sour cream. Whisk until smooth. Add 1 cup of the sauce to the reserved shrimp mixture and stir.
To assemble enchiladas, fill each tortilla with 1/3 cup cilantro lime rice. Then top the rice with 1/3 cup of the shrimp mixture. Top the shrimp mixture with a couple tablespoons of pico de gallo. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas. Pour the cream sauce over the tortillas. Sprinkle top with additional mozzarella cheese.
Bake uncovered for 30-40 minutes or until the enchiladas become golden-brown around the edges. Remove from the oven and let the enchiladas sit for about 5 minutes before serving. When serving, top individual enchiladas with chopped cilantro and pico de gallo.