Reduce heat to medium low and stir in lime juice and sauce. Taste and, if necessary, adjust seasoning with salt. Add tortillas, and stirring gently until they are softened and well-coated with sauce.

Transfer chilaquiles to a serving platter and top with shredded chicken (if using), cheese, a drizzle of creme, radishes, and remaining diced onion and cilantro. Serve with lime wedges on the side.