Red Mole Chicken Enchiladas

Directions

1. In a sauté pan, simmer the chiles in the hot water for 10 minutes; drain and set aside.
2. Heat 2 tablespoons of the oil in heavy medium saucepan over medium heat. Add the onion; cook for 3 minutes or until translucent. Add the garlic and cook 2 minutes longer.
3. Spoon the mixture into a blender container. Add the chiles, 1 3/4 cups of the chicken stock, the peanut butter, sugar and oregano. Cover and blend until the mixture is smooth.
4. Transfer to the same saucepan; cover and simmer for 20 minutes over very low heat, stirring often to ensure the mole doesn’t burn. Stir in the chocolate. Season the mole sauce with salt and pepper to taste, if desired. Reserve 2 cups of the mole sauce.
5. Mix the sour cream and milk in a small bowl; set aside.
6. Heat the remaining oil in an 8-inch skillet over medium heat. Dip the tortillas, one at a time, in the oil until soft and thoroughly heated. Drain the excess oil; dip the tortilla in the remaining warm mole sauce. If the sauce is too thick, add enough of the remaining stock for desired consistency.
7. Place the tortilla on a work surface. Top with about 1/3 cup of the warm chicken. Roll up and place seam side down in a serving dish. Continue, using the remaining tortillas, mole sauce and chicken. Pour the reserved mole sauce over the enchiladas, sprinkle with queso fresco and drizzle with the sour cream mixture.