Chicken Mole Enchiladas

Preheat oven to 300 degrees F.

In a medium skillet, heat 1/3 of the olive oil over medium heat. Add the chicken and onion and cook, stirring for 4 to 5 minutes or until chicken is cooked through. Remove from heat and place in a bowl with 1/4 of the mole sauce. Toss well and set aside.

Wipe out the skillet and add the remaining olive oil. Place over medium heat. When the oil is hot, dip a tortilla into the hot oil and cook for 10-15 seconds or until soft. Drain on paper towels. Repeat with the remaining tortillas.

Divide the chicken mixture evenly among the tortillas, roll them up and place seam-side down in a greased baking dish. Pour the remaining mole sauce over them. Arrange the cheese slices evenly on top.

Place in the oven for 12-15 minutes or until bubbly hot. Remove from the oven, transfer to plates and garnish with sesame seeds.

For Mole Sauce: Place red pepper flakes in food processor. Drain and chop 4 canned tomatoes, reserving remaining tomatoes and juice for another use. Place chopped tomatoes in food processor.

Add onion, garlic, sesame seeds, almonds, raisins, cloves, cinnamon and coriander. Pulse on and off until ingredients are chopped fine. Add water. Process until mixture is smooth.

Heat oil in saucepan. Add pureed mixture. Cook, stirring often, for 10 minutes. Add chicken broth and chocolate. Cook over medium-low heat, stirring occasionally, for 15 minutes.