Creamy chicken enchilada tostadas with pickled onions

I love the flavor of enchiladas, but I find them to be pretty filling with all of the cheese. Here's my take on a healthier version. I served them with black beans and rice and shredded lettuce.

1 tsp. vegetable oil
6 boneless skinless chicken thighs
salt and pepper to taste
1 tsp. chili powder
3 tbs. whipped cream cheese
1 C. enchilada sauce (trader joe's makes a good one or make a homemade sauce, recipe below)
1 thinly sliced onion

flour tortillas

Directions:
Heat oil on medium high in a large nonstick skillet with a lid. When oil shimmers, add chicken thighs and season 1 side with salt, pepper and chili powder. Brown chicken on both sides, this will take about 3 minutes per side. Add enchilada sauce and cream cheese. Stir to combine. Reduce heat to medium low, add onions, cover and let cook for 15 minutes.

In the pan, shred chicken with 2 forks and continue cooking for another 10 minutes, or reduce heat to low and continue simmering until ready to serve.

Wrap tortillas in aluminum foil and warm in a 400 degree oven for 3 minutes.

Serve with shredded lettuce and a spoonful of pickled onions.

PICKLED ONIONS:
1 thinly sliced purple onion
1 C. red wine vinegar
3 Tbs. sugar

Add all ingredients in a tupperware or jar with a tight fitting lid. Shake a few times to incorporate sugar and place in fridge. Onions will be ready to eat in 4 days, but will last for up to 3 weeks in the refrigerator.

HOMEMADE ENCHILADA SAUCE:
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Directions

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.