To make the sauce, in a medium saucepan combine the water and chilies and bring to a boil. Reduce heat to a simmer and cook until soft and tender, about 30 minutes. Remove from heat, drain (reserving the liquid) and let cool to room temperature. Once cool enough to handle remove the stems and seeds and place in the blender.

Place a large cast iron skillet over medium-high heat with 1 tablespoon oil. Season both sides of the chicken thighs liberally with salt and pepper. Once the skillet is hot, place the chicken in a single layer. Cook until the first side is browned, about 5 to 8 minutes, flip over and cook for another 3 to 5 minutes on the second side. Transfer the chicken to a plate or platter and set aside to cool. Once cool, shred the chicken with your fingers or two forks.

Going back to the sauce, in the same skillet you cooked the chicken in, cook the onion, tomatoes and garlic over medium heat until soft, about 5 minutes. Stir in the salt, pepper, oregano, paprika and cumin and cook for about 1 minute. Then transfer the veggie mixture to a blender along with the chilies and about 1/2 cup of the cooking liquid. Blender until completely smooth, adding as much of the remaining cooking liquid as needed to create a smooth pourable sauce that is still somewhat thick. Pour the mixture into a large bowl or measuring cup through a fine mesh sieve, discarding all of the pulp.

Heat that same skillet once again over medium-high heat with 1 tablespoon oil. Once hot, carefully add in the enchilada sauce, being careful to to get hurt from the splatters. Stir and cook for about 1 minute, then lower to a simmer and stir in the shredded chicken. Cook for about 4 to 5 minutes on low until slightly reduced and thickened.

Preheat a pizza stone in a 450 degree F oven (or as high as your oven will go).

To assemble the pizzas, spread the corn tortillas with a thin layer of refried beans. Top with the chicken enchilada sauce mixture and sprinkle with Monterey Jack cheese. Cook the pizzas in batches by carefully transferring the topped corn tortillas onto the hot pizza stone. Cook until the edges are crunchy and golden brown, and the cheese is bubbly and melted, about 5 to 8 minutes. Carefully transfer the cooked pizzas onto a baking sheet or wooden board. Continue cooking the rest in the same manner.

Top the pizzas with avocado, tomatoes, radishes, cotija cheese, sour cream, and cilantro. Cut into wedges and serve immediately. Enjoy!