Stacked Chicken Enchiladas

These towers are huge and the recipe serves more than the estimated 8 servings (each serving 1/4 stack).  I recommend only making a 1/2 recipe at a time unless you have a huge group.  They are also quite messy because of the sauce.

Ingredients
1  cup  chopped onion
1  tablespoon  olive oil
1  can (28 oz.) red chili 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 chilies 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
Preparation

1. Preheat oven to 375°. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes.
2. Stir in 3/4 cup red chili sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chilies, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken, then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chili sauce into a pie pan.
3. To make enchilada stacks, dip 1 tortilla in chill 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.  
4. 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 chili 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. 
7. 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.
8. Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chili sauce to add to taste.