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Dairy-Free Creamy Seafood Enchiladas

Dairy-Free Creamy Seafood Enchiladas

A creamy, savory, seafood comfort dish that will make you beg for seconds!
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Prep Time 3 minutes
Cook Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Seafood
Calories: 325
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 9 x 13 pan

Method
 

  1. Preheat oven to 400F
Sauce
  1. Heat a medium sized sauce pan on medium heat for 1 minute
  2. Add butter and stir to melt
  3. Continually whisk in flour until it is all combined with the butter
  4. Simmer on medium for 1 minute, then increase heat to medium-high
  5. Whisk in milk, 1/2 cup at a time
  6. Whisk in yogurt
  7. Add spices, cilantro, tomatoes, and stir to combine.
  8. Allow to simmer and thicken for 5 minutes, stir occasionally
  9. Remove from heat and stir in cheese. Set aside while you make the enchilada mix
Enchiladas
  1. Heat large skillet on medium high for 1 minute
  2. Add onion and a splash of water. Saute until translucent, approx. 3 minutes
  3. Add shrimp, crab meat, and spices. Stir to combine and saute until all shrimp are slightly pink
  4. Remove from heat. Add 1/4 cup almond milk and 3/4 cup of the enchilada sauce to the seafood mix
Assembly
  1. Add 1 cup of the enchilada sauce to the bottom of a greased 9x13 pan
  2. 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
  3. Repeat this for all 8 tortillas
  4. Pour the remaining sauce on top of the enchiladas
  5. 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.
  6. If not using the cheese, bake for 25 minutes total, until the sauce and exposed shells begin to brown.
  7. Top with optional fresh cilantro or avocado, and enjoy!

Nutrition

Serving: 2gCalories: 325kcalCarbohydrates: 34gProtein: 23gFat: 11gFiber: 4gSugar: 5g

Notes

The Daiya cheese is optional in the sauce and on top. 
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