Stacked Chicken Enchiladas

Ingredients

• 1 tablespoon brown sugar light packed
• 3.8 cups meat from a rotisserie chicken dark shredded white (from one)
• 28 oz sriracha red divided canned
• 1 tablespoon chipotles in adobo canned finely chopped (see Notes)
• 0.3 teaspoon cinnamon 
• 12  corn tortillas (6 in. wide; see Notes)
• 0.3 cup cilantro leaves fresh coarsely chopped
• 0.3 cup golden raisins 
• 5 cups cabbage green very thinly sliced (see Notes)
• 0.3 teaspoon ground allspice 
• 3 cups monterrey jack cheese shredded
• 3 tablespoons juice of lime fresh
• 0.3 cup olive oil extra virgin extra-virgin
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.5 cup pinenuts 
• 2  radishes halved thinly sliced
• 4 servings pepper black freshly ground
• 1 tablespoon tomato paste 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• oven
• microwave
• pie form

Directions

1. Preheat oven to 37
2. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes.
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.
4. Add chicken, then bring mixture to a boil, stirring.
5. Remove from heat.
6. Pour remaining red chile sauce into a pie pan.
7. To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat.
8. Place on an ovenproof dinner plate. Repeat with another tortilla on a second plate.
9. 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. (You'll use all the chicken but not all the cheese.) Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese.
10. Bake enchiladas until hot in the center and cheese bubbles on top, 10 to 15 minutes.
11. 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.
12. 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 to taste.