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1
Preheat oven to 375F
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2
In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes.
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3
Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar.
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4
Add chicken, then bring mixture to a boil, stirring.
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5
Remove from heat.
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6
Pour remaining red chile sauce into a pie pan.
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7
To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat.
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8
Place on an ovenproof dinner plate.
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9
Repeat with another tortilla on a second plate.
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10
Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese.
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11
Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers.
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12
(You'll use all the chicken but not all the cheese.)
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13
Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese.
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14
Bake enchiladas until hot in the center and cheese bubbles on top, 10 to 15 minutes.
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15
Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes.
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16
To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl.
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17
Just before serving, stir in cabbage and cilantro.
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18
Season to taste with salt and pepper.
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19
Top each enchilada with a small mound of salad and cut in thirds or quarters to serve.
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20
Offer with remaining salad and chile sauce to add to taste.
