Step 1

In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften.

Step 2

Add the onion, tomatoes, garlic, honey and kosher salt and blend on high until smooth.

Step 3

Then, add the chocolate chips, peanut butter and cinnamon and blend for 30 seconds to one minute.

Step 4

Preheat the oven to 400°F.

Step 5

In a 9x12-inch baking dish, add 1 cup of the mole sauce, tilting the dish to evenly coat the bottom of the dish.

Step 6

Fill each tortilla with 1/4 cup shredded cheese and 1/3 cup of the chicken. Drizzle with more mole sauce and sprinkle with the chopped onion. Roll the enchilada and place seam side down in the pan.

Step 7

Repeat and place the enchiladas snugly against one another.

Step 8

Pour 1 1/2 cups of the sauce over the center of the enchiladas and top with more shredded cheese.

Step 9

Tent with aluminum foil and bake for 20 minutes or until warmed through and the cheese is melted.

Step 10

Remove the aluminum foil and bake for 10 more minutes. Garnish with the chopped avocado, onion, cilantro and cotija cheese if desired.