Chicken Mole Enchiladas

1. Toast 2 Guajillo Chiles and 6 Chile De Arbols. Once almost finished, add about 2 tablespoons of Sesame Seeds and set aside.
2. In the same pan, add 1 Roma Tomato cut into wedges and 1/4 of a White Onion. Fry to soften, then add 1 tablespoon of Minced Garlic once almost finished, and set aside.
3. To a blender, add the toasted chiles, fried tomatoes, onions, and garlic, along with Mexican Mole Sauce, 1 tablespoon of Peanut Butter, 2 tablespoons of Chicken Bouillon, 1 crushed Mexican Chocolate Disk, and 3 cups of Low Sodium Chicken Broth. Blend until smooth.
4. Pour the blended mixture back into the pan. Rinse the blender with 2 cups of chicken broth and add it to the pan. Simmer until the sauce thickens, about 10 minutes. Let cool.
5. Cook chicken thighs to an internal temperature of 180°F, then rest for 10 minutes and chop them up.
6. In a bowl, combine the chopped chicken with a handful of Cilantro and Mixed Shredded Cheese.
7. Microwave Corn Tortillas to soften. Dip each tortilla into the Mole Sauce, fill with a handful of the chicken mixture, and roll up.
8. Arrange the rolled enchiladas in a pan. Add Mole Sauce to the bottom of the pan and pour over the top of the enchiladas, then cover with Shredded Mixed Cheese.
9. Bake in the oven at 350°F for about 15 minutes or until the cheese is melted.
10. Top with Crema, Cotija Cheese, and Cilantro before serving. Enjoy!