Sublime Stacked Chicken Enchiladas

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

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

Recipe

• 1 preheat oven to 375°f
• 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. add chicken, then bring mixture to a boil, stirring. remove from heat. pour remaining red chile sauce into a pie pan.
• 4 to make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. place on an ovenproof dinner 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. (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.
• 5 bake enchiladas until hot in the center and cheese bubbles on top, 10 to 15 minutes.
• 6 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.
• 7 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.