Stacked Chicken Enchiladas

INGREDIENTS

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