Stacked Chicken Enchiladas
INGREDIENTS
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1 cup chopped onion
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1 tablespoon olive oil
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1 can (28 oz.) red chile sauce, divided
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1/2 cup pine nuts
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1/4 cup golden raisins
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1/4 teaspoon cinnamon
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1/4 teaspoon ground allspice
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1 tablespoon finely chopped canned chipotle chiles in adobo sauce, plus 2 tsp. sauce (see Notes)
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1 tablespoon tomato paste
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1 tablespoon firmly packed light brown sugar
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1 tablespoon white wine vinegar
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3 3/4 cups shredded white and/or dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
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12 corn tortillas (6 in. wide; see Notes)
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3 cups coarsely shredded jack cheese
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2 radishes, halved and thinly sliced
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3 tablespoons fresh lime juice
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1/4 cup extra-virgin olive oil
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5 to 6 cups very thinly sliced green cabbage (see Notes)
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1/4 cup coarsely chopped fresh cilantro
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Salt and freshly ground black pepper
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