Chicken Mole Enchiladas

Ingredients

• 1½ lb. skinless, boneless chicken thighs (4–5)
• 1 small onion, halved
• 1 celery stalk
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 4 large dried ancho chiles, stems and seeds removed
• ⅓ cup golden raisins
• ¼ cup mole paste (preferably Rogelio Bueno)
• 1 Tbsp. chicken bouillon paste
• 2 tsp. creamy peanut butter
• 1 tsp. sugar
• 2 Tbsp. plus ¼ cup vegetable oil
• ¼ cup chopped semisweet chocolate
• Kosher salt
• 8 oz. Monterey Jack, coarsely grated (about 2 cups), divided
• 12 5"–6" corn tortillas
• ¼ cup coarsely chopped cilantro
• Finely chopped onion, cooked rice, refried beans, and lime wedges (for serving)

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