Directions:

• Make your Mole Sauce: Heat a large skillet to medium heat and add a ¼ cup of olive oil. Add onion, garlic, cumin, oregano, cinnamon, salt and pepper. Cover and cook until onions are soft, about 5 minutes, stirring occasionally. Add the flour and chili powder whisking together until combined. Slowly add the broth, 1 cup at a time. Increase heat to high and boil until your sauce reduces down to about 3 cups. Be sure to stir occasionally to prevent your sauce from burning. Remove from heat and whisk in the dark chocolate. Set Aside.
• For the chicken: Salt and pepper all sides of the chicken thighs. Add a ½ tablespoon of olive oil to a skillet over medium heat. Add chicken to the skillet and cover. Cook for about 4 minutes on each side until there is a nice browning on the chicken and it is cooked all the way through. Transfer your chicken to a cutting board and roughly chop.
• To assemble the enchiladas: Place 1 cup of mole sauce on the bottom of your baking dish. Evenly distribute cheese and chicken among all 8 tortillas, then roll them up. Place each rolled enchilada in your dish, 4 along the top row and 4 along the bottom. Top with 1 cup of mole sauce. Cover with foil.
• Bake in the oven at 375 degrees for 20 minutes. Remove foil and cook for another 10 minutes.
• Serve with sour cream, sliced jalapenos, and cilantro.