Step 1

In a small sauce pan combine the canned enchilada sauce along with the peanut butter, chocolate chips and chili powder

Step 2

Stir over medium heat until sauce is smooth

Step 3

Set aside.Preheat oven to 350°F.Place the shredded chicken in a large bowl

Step 4

Mix ½ cup of the mole sauce with the shredded chicken and mozzarella cheese.Warm the tortillas so they don’t crack when you roll them

Step 5

You can either warm them in a skillet your wrap them in a paper towel and microwave them.Fill each tortilla with ⅓ cup chicken and cheese mixture

Step 6

Carefully roll the tortilla to enclose the filling and place in a serving dish seam-side down

Step 7

Continue to fill all the tortillas and place them side-by-side

Step 8

Pour the reserved mole over the top.Cover with foil and bake in the oven for 20 minutes, until cheese is melted

Step 9

Remove from oven, sprinkle with queso fresco, then top with avocado and cilantro.