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