Beyond Easy Chicken Mole Enchiladas

INGREDIENTS

For the Mole Sauce

2 cups

hot water

dried Ancho chiles (stemmed and deseeded)

3/4

roughly chopped sweet onion

15- ounce can fire-roasted tomatoes

4 cloves

garlic (smashed)

1 tbsp

honey

2 1/2 tsp

kosher salt

1/3 cup

semi-sweet chocolate chips (melted)

3 tbsp

creamy peanut butter

1/2 tsp

ground cinnamon

To Assemble the Enchiladas

to 10 6- inch flour tortillas

3 cups

shredded chicken

1/2

yellow onion (diced)

2 cups

shredded cheese

3 cups

mole sauce

Avocado (chopped green onion, cilantro and cotija cheese for garnish)