Chicken Mole Enchiladas

This was a much longer recipe but I was trying to recreate a meal we had with mole sauce from a restaurant. This recipe  is from Food Network and had all the directions to make Mole Sauce - I just bought a jar of Wegman's Mole sauce and it was so easy to assemble and delicious! 

1. For the chicken mixture:
2. 2 boneless skinless chicken breasts
3. Preheat the oven to 375 degrees F. 
4. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. 
5. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces. 
6. Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. 
7. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. 
8. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down.
9.  Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) 
10. To serve, drizzle with a little sour cream and sprinkle with queso or cojita cheese.