In a large stock pot, add the mole paste.
Add 3½ cups of chicken broth. Stir constantly.
The paste will begin to absorb the liquid.
Bring to a simmer for 20 minutes.
Add the chocolate. Stir occasionally to help it melt.
Turn heat off.
In the meantime, heat oil in a skillet.
Add each tortilla individually to the hot oil.
Fry 1-2 minutes on each side.
Place on a paper towel to drain any excess oil.
Check mole sauce. If it’s too thick, add the remaining chicken broth to the mole.
Stir and bring the mole back up to a simmer.
Then turn off stove.
Heat up the leftover chicken on the stove or in the microwave.
Add a fried tortilla to the serving plate.
Add chicken to the center of the tortilla.
Roll up to form your enchilada.
Repeat until done.
With a ladle, pour mole sauce over the enchiladas.
Top with queso fresco and slices of onion. Serve immediately.