Stacked Chicken Enchiladas

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Framed Cooks


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1 cup chopped onion

1 tablespoon olive oil

1 can or bottle (28 oz.) enchilada or taco sauce, divided

1/2 cup pine nuts

1/4 cup raisins

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

1 tablespoon finely chopped canned chipotle chiles in adobo sauce, plus 2 tsp. sauce

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

12 six-inch corn tortillas

3 cups coarsely shredded jack cheese

2 radishes, halved and thinly sliced

3 tablespoons fresh lime juice

1/4 cup extra-virgin olive oil

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