• 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 9x13 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!