Chicken Enchiladas with a Ridiculously Easy Mole Sauce

INGREDIENTS

1 tbsp

extra-virgin olive oil

1/2 cup

chopped white onion

3 cloves

garlic, minced

1 tbsp

tomato paste

1 10 ounce can

red enchilada sauce

chipotle pepper + 1 tsp adobo sauce (more if you like the heat!)

2 1/2 oz

dark chocolate (at least 70% cacao), broken into pieces

1 cup

chicken stock

2 tbsp

smooth peanut butter

1 tsp

cinnamon

1 tbsp

fresh oregano

coarse salt

rotisserie chicken, shredded

small flour tortillas (you can use corn if you like!)

block Pepper Jack cheese, grated

1 cup

spinach leaves

crumbled queso fresco, for garnish

avocado slices, for garnish

thinly sliced red onion, for garnish

lime wedges and cilantro sprigs, for garnish