Looking for a simple, yet flavorful comfort food for these cold winter nights? These Dairy-Free Creamy Seafood Enchiladas are packed with the flavor and warmth you crave, without any dairy!
This post is sponsored by Stauffers of Kissel Hill. I am so thankful and happy to work with local businesses that I love, use and believe in. They pride themselves on quality ingredients and local connections, which is something Passport Flavor stands for. All opinions are my own. Thank you for your support for Passport Flavor and Stauffers of Kissel Hill!
Seafood Frenzy
Over the last ten years, I’ve fallen head over heels with seafood. Whenever I go to a restaurant, it’s the first section my eyes jump to. Everything from wild caught salmon to shrimp cocktail, seafood is my jam. My favorite part about this recipe is that I get to include my two absolute favorite seafood items… shrimp and crab. For those of you who have not tried it before, the combination of the two in any dish is nothing short of outstanding. Try this easy recipe and you will see for yourself!
Stauffers Seafood Department
If you live in Lancaster County, or the surrounding area, you have the opportunity to experience the wonder that is the Stauffers seafood department. Their seafood is of the highest quality, and creates a dish so exquisite, you’ll be amazed that you cooked it yourself. I’ve been able to transform many of my dishes due to the expertise of their staff. Whether you have a recipe in hand, or a concept in mind, everyone behind the counter can answer any questions you may have. Also, make sure you check out their weekly deals and stock up on some of the freshest fish you’ll ever buy! Don’t live in Lancaster? Ask around! Where do your local food bloggers buy their seafood? Shopping at Stauffers means getting high quality seafood without breaking the bank. Find your Stauffers!
This post may contain affiliate links, though all items are 100% recommended and used by myself personally. This means that at no extra cost to you, minimal compensation may be earned from any items purchased while visiting this site. This is to provide the ability for me to maintain the blog at no ext
Dairy-Free Creamy Seafood Enchiladas
Equipment
- 9 x 13 pan
Ingredients
Sauce
- 1/4 cup non-dairy butter Earth Balance
- 3 T cassava flour
- 2 cups plain almond milk
- 1 cup almond yogurt
- 7 oz can tomato with diced green chilies
- 1 tsp cumin
- 1/4 tsp black pepper
- 2 Tbs fresh cilantro chopped fine
- 1/4 cup non-dairy shredded cheese Daiya Pepperjack optional
Enchiladas
- 1 cup onion diced
- 12 oz raw, peeled shrimp diced into pieces
- 8 oz crab meat
- 1 Tbs garlic powder
- 1/2 Tbs cumin
- 1/2 Tbs chili powder
- 1/4 tsp black pepper
- 1/4 cup almond yogurt
- 8 medium tortilla shells whole wheat
Optional Toppings
- cilantro
- avocado
- Daiya Pepper Jack shredded cheese optional
Instructions
- Preheat oven to 400F
Sauce
- Heat a medium sized sauce pan on medium heat for 1 minute
- Add butter and stir to melt
- Continually whisk in flour until it is all combined with the butter
- Simmer on medium for 1 minute, then increase heat to medium-high
- Whisk in milk, 1/2 cup at a time
- Whisk in yogurt
- Add spices, cilantro, tomatoes, and stir to combine.
- Allow to simmer and thicken for 5 minutes, stir occasionally
- Remove from heat and stir in cheese. Set aside while you make the enchilada mix
Enchiladas
- Heat large skillet on medium high for 1 minute
- Add onion and a splash of water. Saute until translucent, approx. 3 minutes
- Add shrimp, crab meat, and spices. Stir to combine and saute until all shrimp are slightly pink
- Remove from heat. Add 1/4 cup almond milk and 3/4 cup of the enchilada sauce to the seafood mix
Assembly
- Add 1 cup of the enchilada sauce to the bottom of a greased 9×13 pan
- Take each tortilla and fill it with 1/3 cup of the seafood mix. Roll the tortilla, leaving the ends open and place the seam down in the pan
- Repeat this for all 8 tortillas
- Pour the remaining sauce on top of the enchiladas
- Bake for 20 minutes, until the sauce and exposed shells begin to brown. If topping with the cheese, remove from the oven and add it now. Return to oven and bake for an additional 5 minutes.
- If not using the cheese, bake for 25 minutes total, until the sauce and exposed shells begin to brown.
- Top with optional fresh cilantro or avocado, and enjoy!
Notes
Nutrition
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!