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1
Preheat oven to 375
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2
In a large frying pan, cook onion with olive oil until soft, 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/tofu then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chile sauce into pie pan.
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5
To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. Place on an ovenproof dinner plate (or another pie plate). Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. Dip the last 2 tortillas in sauce, place each, curved side down on stack, and sprinkle with remaining cheese.
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6
Bake enchiladas until hot in center and cheese bubbles on top, 10 to 15 minutes.
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7
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. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper.
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8
Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add taste.
