Chicken Mole Enchiladas

Name: Chicken Mole Enchiladas
Ingredients: 2 tablespoons olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 bolillo (substitute small French roll), cut into 1-inch pieces; 2 dried ancho chiles, stemmed, seeded and diced; 2 California red chile pods, stemmed, seeded and diced; 1 large or 2 small tomatillos, husks removed, rinsed and chopped; 1 tomato, chopped; 1 (32-ounce) carton chicken broth (recommend organic low sodium), divided; 2 tablespoons smooth peanut butter; 1.5 ounces Mexican chocolate (recommend Nestle-Abuelita), coarsely chopped; 2 teaspoons cocoa powder; 3 tablespoons DOA MARA® Mole Paste; 2 teaspoons salt; ½ cup canola oil, for frying; 12-18 corn tortillas; 1 pound shredded store-bought rotisserie chicken; 1½ cups white shredded cheese (Monterey Jack or Oaxaca); 1 medium white onion, diced; 1½ cups crumbled queso fresco