Mole Chicken Enchiladas

Directions

1. 1
   In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
2. 2
   Stir in the chicken, peanut butter, soy sauce, cocoa pow-der and chili powder, and cook until the chicken is cooked and the liquid is slightly thick-ened, about 5 minutes.
3. 3
   Season the filling with salt and pepper to taste.
4. 4
   Reserve 1/2 cup of the mole sauce.
5. 5
   Preheat the oven to 350F.
6. 6
   Divide the filling between the tortillas.
7. 7
   Roll each tortilla into a cylinder and place, side-by-side in a baking dish.
8. 8
   Pour the reserved mole sauce over the tortillas.
9. 9
   Bake the enchiladas until the filling is hot and the cheese is melted, about 10 minutes.
10. 10
    Sprinkle with the cilantro and serve.