Chicken Mole Enchiladas

Instructions

1. Step 1: Preheat oven to 400°F (200°C)
2. Step 2: In a blender or food processor, blend together cocoa powder, flour, cinnamon, cumin, cayenne pepper, salt, and black pepper
3. Step 3: Heat the oil in a large skillet over medium heat and cook the onions and garlic until softened
4. Step 4: Add the ancho chilies and cook for 1 minute
5. Step 5: Add the blended spice mixture and cook for 1 minute
6. Step 6: Add the chicken broth, raisins, and almonds, and bring to a boil
7. Step 7: Reduce heat to low and simmer for 10 minutes
8. Step 8: Stir in the Mexican chocolate tablets until melted
9. Step 9: Add the chicken to the skillet and cook until coated with the mole sauce
10. Step 10: In a separate pan, warm the tortillas over medium heat for 30 seconds on each side
11. Step 11: To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken and mole sauce down the center of the tortilla
12. Step 12: Roll the tortilla up and place seam-side down in a baking dish
13. Step 13: Repeat with the remaining tortillas and filling
14. Step 14: Pour the remaining mole sauce over the top of the enchiladas and sprinkle with cheese
15. Step 15: Cover with aluminum foil and bake for 25 minutes
16. Step 16: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly