Preparation

• 1.

  Make the mole sauce: Toast the sesame seeds and almond slivers in a dry skillet until golden. Remove and set aside.

• 2.

  In the same skillet, sauté the chopped onion and minced garlic in vegetable oil until they become translucent.

• 3.

  Remove seeds and stems from the dried chiles and add to the skillet. Cook for a few minutes until they soften.

• 4.

  Add the toasted sesame seeds and almonds back to the skillet, then stir in the cinnamon, cumin, and cloves, cooking for about 1 minute.

• 5.

  Add the tomato paste and chicken broth, then bring to a boil. Reduce heat and simmer for 15-20 minutes.

• 6.

  Blend the sauce until smooth, adjusting thickness with more broth if needed. Stir in chopped dark chocolate until melted. Season with salt and set aside.

• 7.

  Preheat oven to 375°F (190°C).

• 8.

  Soften the tortillas slightly by wrapping them in a damp paper towel and microwaving for about 30 seconds. 

• 9.

  Spread a layer of mole sauce in the bottom of a baking dish.

• 10.

  Fill each tortilla with shredded chicken and a sprinkle of cheese, roll them up, and place seam-side down in the baking dish.

• 11.

  Once all enchiladas are arranged, pour remaining mole sauce over the top and sprinkle with the rest of the cheese.

• 12.

  Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.

• 13.

  Garnish with fresh cilantro and serve with a dollop of sour cream.