1.In a 6 quart pot or larger cook the beef strips until about half done. Add the shrimp, onion, garlic and salt to the beef and cook until the shrimp is done. Drain the mixture and return to pot over medium low heat. Add the zest of lime, chili powder, ground cumin and the juice of two limes. Mix thoroughly and remove from heat and set aside allowing to cool and marinate, stirring occasionally.
2.In a 4 quart sauce pan or larger make the cheese sauce adding the lime juice, chili powder and cayanne pepper at the end and mix well.
3.Divide the meat mixture, chopped green chiles, chopped jalapenos, salsa verde and shredded pepper jack cheese equally amongst the 12 tortillas. roll and place in a large baking dish. Pour cheese sauce over the top of the enchiladas and bake at 350 degrees for approx. 45 minutes or until heated through, cheese in the middle is melted and cheese sauce on top is bubbly. Garnish with fresh chopped cilantro.