Enmoladas (Chicken Mole Enchiladas)

Simmer the mole and chicken broth in a saucepan until it reaches the consistency of a thick creamy dressing and remove from heat.

Mix the chicken and enough of the mole that it is moist and holds together.

Place 1/4 cup of the chicken mixture in the center of a tortilla, wrap it and place it on a plate with the seam side down. Repeat with remaining tortillas and chicken.

Pour the remaining mole sauce over the tortillas and serve garnished with sour cream, sliced onion, queso fresco, cilantro and sesame seeds.