Shortcut Mexican Mole Chicken Enchilada

2 cups hot water
4 dried ancho chiles, stems and seeds removed
1 onion, chopped
1 can (15 ounces) fire roasted tomatoes
5 cloves garlic
2 teaspoons sea salt
1/3 cup semisweet chocolate chips, melted
3 tablespoons creamy peanut butter
1/2 teaspoon ground cinnamon
8 flour tortillas
3 cups shredded cooked chicken
1/4 cup minced onion
3 cups shredded Mexican cheese blend

Directions

1. To make the mole sauce, soak the ancho chiles in the hot water for about 15 minutes. Pour the mixture into a blender. Add the remaining ingredients and blend until smooth.
2. Spread about a 1/2 cup of the mole sauce on the bottom of a 13x9-inch baking pan.
3. To each tortilla, add some chicken, cheese and onion. Drizzle with a little mole sauce. Roll up and place seam side down in the baking pan.
4. Pour the remaining mole over the enchiladas. Cover the enchiladas with foil and bake in a preheated 400-degree F oven for about 15 minutes. Uncover and bake about 10 minutes more.