Chicken chipotle mole enchiladas

In a hot pan, heat oil then add chicken, minced onion and all the spices. Cook until chicken is cooked then set aside.

Saute onions and garlic.

Put onions and garlic along with broth, peanut butter, sugar, chipotles and tostada shells into a blender and blend until smooth.

In hot pan, pour blend then add cumin seeds, chocolate, cinnamon, extract and cloves. Simmer on low heat.

Heat oil to 12 inch pan, fry tortilla for about 5-10 seconds per side.

Dip fried tortilla in mole sauce. Then flip tortilla and dip again.

Place dipped tortilla on plate and add filling. Roll enchilada then spoon drizzle creme on top. Add some cheese and cilantro.

Repeat previous step per enchilada.